Chocolate-Peanut Butter Layer Cake

My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again! This may very well be the most delicious cake I have ever made.

• Preparation Time: 60 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 35 mins
• Calories: 1290 Calories

Ingredients

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups water
• 1 teaspoon salt
• 1 cup sour cream
• 2 tablespoons light corn syrup
• 2 ½ cups white sugar
• 2 large eggs
• ½ cup half-and-half
• 1 cup canola oil
• 2 tablespoons rice vinegar
• 1 cup unsalted butter, at room temperature
• 3 teaspoons pure vanilla extract
• 2 ½ (8 ounce) packages cream cheese, at room temperature
• 10 cups confectioners' sugar
• 1 ½ cups smooth peanut butter
• 8 ounces semisweet chocolate, coarsely chopped
• 3 tablespoons smooth peanut butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.

Step 2

Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 4

Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners' sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.

Step 5

Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.

Step 6

Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.

Step 7

Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.