chocolate peanut butter cake
Alex’s birthday was this past weekend and in case you are new here, let me give you a loose outline of a Standard Dessert Alex Politely Requests: Chocolate. Chocolate with chocolate. Chocolate with caramel. Chocolate with toffee. Chocolate with coffee. Chocolate with hazelnut cream. Chocolate with Oreos. Chocolate cheesecake with brownie chunks. Chocolate icebox cake. Chocolate with raspberries. Chocolate with white chocolate. Chocolate with dulce de leche. Chocolate with banana cake.
What, can you sense a theme or something?
This year we added one more to the chocolate cake pile: Chocolate Peanut Butter Cake. Well, actually, the technical title of the cake is Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze, though it is actually a Sour Cream-Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze, but all you really need to know is that if you know a chocolate-and-peanut-butter lover, you must make this cake.
Because did I mention the chocolate cake? With the chocolate-peanut butter ganache (I bet you didn’t even know such a thing existed, I sure didn’t and my life may never be the same again. I wish I could quit it.) And the cream cheese peanut butter frosting and filling? Actually, let us pause on that last part. If you’re anything like me, the thought of cream cheese and peanut butter intentionally mixed probably gives you a bit of pause. I don’t know cheese + sweetened peanuts? That can’t be right, I thought. Well, I was wrong. They are perfect together, with the tangy/saltiness of the cream cheese helping the peanut butter hit all the right notes.
You might be noticing a recurring theme here this summer, but what can I say? I’m in love with this book. I brought up Sky High for the first time after making my own birthday cake this year, that glorious Pistachio Petit-Four Cake. You heard me yammer about this book again when we were in the midst of Project Wedding Cake, where both the vanilla and chocolate cake recipes were from this wonderful book. And here we are at it again.
If you like baking cakes, especially celebration cakes, you really want to get this book. What drew me to it was that the cakes are so interesting–no plain chocolate with vanilla frosting here but petit-fours and blue cornmeal with caramel cream and gingerbread beer with bittersweet chocolate and bananas with praline and white chocolate.
But here’s the other best part (you know, if the notion of a boston cream pie cake wasn’t enough to convince you)–a lot of these cake recipes are one-bowl. I even mixed the one below with just a whisk, no electric mixer. My dishwasher thanked me. Okay fine, of course I gave him the night off; it was his birthday, after all. Which means that I applauded the smaller sinkful of dishes even more.
Peanut butter, previously: Peanut Butter Brownies and Peanut Butter Cookies
One year ago: Brownie Mosaic Cheesecake
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes
This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (I skipped this)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Thank you so much for getting this up so quickly! I am going to try it Saturday for a (Reese’s Peanut Butter Cup addict’s) friend’s birthday.
If I had to describe food porn I would say take a look at that first picture! Amazing!!
My boyfriend recently showed be a recipe you posted who knows when about peanut butter brownies with chocolate on top. It was the first time I’d heard of your blog. I made it and it was delicious.
Now I’m pretty sure he’s going to request this one, too. I wonder if I could use this to convince him to help me move my furniture…
This may be the most beautiful thing I’ve ever seen! Ah, looks heavenly!
Gorgeous Deb. This is going in my to-try list!
I hate you a little bit for posting this recipe. One because I am on a peanut-butter chocolate streak that won’t quit. Two, because it’s too late for me to go to the store and buy anything that will gratify the craving these pictures has awakened (hate, hard) and three because of the merciless teasing I will endure from my non-chocolate-fan husband when I do find an excuse to make this cake. Oh well…I’ll do it anyway…
Now if I could just figure out how I ended up in a house that doesn’t have chocolate on hand…
Oh my goodness, thank god that the summer is almost over because this will ruin me in trying to keep the bathing suit season!!!!! What could be better, chocolate and peanut butter! I am tearing up just typing about it…..
I love how the chocolate/peanut butter glaze is all perfectly glopping down the sides. It looks fancy but approachable ya know? yum yum.
Yum! I was on here earlier bc I’m making the lime melt-aways as I type and this post just popped up! I agree with the description “food porn”–that describes all your pictures! I’m drooling now!
Is it bad that I just licked my monitor????
oh-my-gawd.
you’re killing me here.
Perhaps I will try making the ganache using hazelnut butter, since I’m not a P.Nut Butter fan. Another good alternative to all-chocolate ganache.
Firstly, this cake looks AMAZING and I must make it.
Secondly, odd cowinkedink but my older brother, Alex, loves peanut butter and chocolate and his birthday passed by recently. Maybe he’s living a secret double life and he’s also your husband? In any case he’s getting this cake for his birthday next year.
Everything about this cake looks perfect to me! I’m going to have to check out the book, too!
wow. just wow.
Alex — Happy Birthday! I think you’re one lucky guy. Deb — Just wish I was a relative! I have to try the chocolate cake recipe. Now!
I will have to make this ASAP. Luckily there is no special occasion so I can have it all to myself!
Wow, that cake is gorgeous! Really tempting and terribly delicious! Thanks for sharing the recipe!
Cheers,
Rosa
What an incredible cake! That Alex is one lucky guy and if he really does the dishes you are one lucky woman!
Wow, your cake looks so wonderful, so yummy, so great…! I love chocolate and I love peanut butter - and I love cakes!!! Thanks for the recipe!
good god, that looks good. I am drooling.
I am going to have to have more children in order to have a reason to keep indulging in just the making of this beauty. It is terrible and wondrous to behold. nom nom nom. I like this cake.
drooling…
Argh!
I feel my hips expanding already!
Oh my gosh. I want to eat this. I don’t even like chocolate and this looks like heaven.
But GAH! My non-American husband doesn’t understand peanut butter and doesn’t approve of its usage. I fear that I will never get to sample this cake….
We have a chocolate bar over here called Kit Kat - do you have that? Anyway, it’s just a wafer with chocolatey goodness inside and out and now they have a peanut butter version - Oh my God. It’s totally converted me to the combo. The way that chocolate is oozing off the sides!
Also, does Alex really do the dishes like, all the time? Can you arrange for some sort of posting about this so that i can forward it to my man? Oh what a sweet arrangement, I cook, he cleans…..
I think i have to get this book as a present to self for the move i’m about to embark on. I think it’s a perfectly justifiable purchase, despite the abominable amount of $ i’ve spent already on furniture and what not, don’t you? A new home DOES need an accessory….
so, uh…yeah, I just bought this book after reading this last recipe, though you had me at boston cream pie cake ;) I cannot wait to make this chocolate peanut butter cake this weekend! Now I just need to make up an excuse…
Deb I have been looking at this cake in your photostream since you posted the pictures. I cannot wait to try it this weekend :) You are amazing! lol
Ok, I’m gonna do it! That cake looks awesome. I didn’t post on the “kitchen fears” posting, but my fear is baking from scratch…I think I will need to overcome it. I can do it!
Happy belated birthday to Alex!! Talk about a luscious way to celebrate - WOW does that cake look magnificent.
Oh. My. Gosh.
My feelings are so torn. Stay on a diet or enjoy absolute bliss?
Oh, heck. I’m getting out the peanut butter.
YOU. ARE. EVIL.
That’s all.
HOLY CRAP!
I wish I had had this recipe for my son’s birthday two weeks ago. He would have been in 7th heaven. It has all his favorites. Chocolate, peanut butter and cream cheese.
I think he deserves a second birthday cake this year.
That looks absolutely, wonderfully, unbelievably decadent. YUM.
that looks amazing, unfortunately I’m the only one in my house who would eat it. So that wouldn’t be good.
do you think the cake would work as cupcakes? my daughter has requested chocolate cupcakes with “Pink” icing for her birthday, and I want a cake recipe that is really good.
Mmm this looks so good.
I love peanut butter, I bet i wouldnt be able to keep my hands off this cake…now is that a good thing or a bad thing?! hehe
I am in love with this cake…..
I think I’ve just gone to heaven!
That looks mouthwateringly scrumptious! Peanut buetter AND chocolate!!! Wow, yummy!
Dear Lord… is it possible to put on kilos just LOOKING at a picture of a cake 100000km away?? I am going to have dreams about this concoction tonight… and the whole one bowl thing?? I’m IN!!!
:-)
BB
PS Hang on a sec? What is half-and-half??
i think i just drooled on my keyboard. this looks phenomenal, especially all that lusty, dripping chocolate! i too made my husband a peanut butter chocolate cake for his birthday. it was luscious, but, i have to say, this looks as though it takes the cake!!!
Alex is my hero!
(Happy Birthday, by the way)
Nothing is better with chocolate than peanutbutter. wow!
The peanutbrittle that you skipped???where does it fit in the recipe?
Oh my goodness. Oh my. I’ll eat the whole cake if I make it. I know I will.
Yay! My birthday is around the corner and this recipe will be e-mailed out immediately to an unsuspecting family member to make it for me. Or maybe I’ll just make it myself . . . This looks incredible. And chocolate AND peanut butter, is there any better combination?!?!?!
Bush — Half and half = 1/2 milk + 1/2 cream = 10.5 to 18 percent butterfat. I’ve got this information and more on the “Tools” page.
Chocolatechic — It would be sprinkled on top of the finished cake–Step 5.
Amy — This would indeed work as cupcakes. However, if you’re just looking for a chocolate cake recipe, how shall I say it politely, this isn’t the strongest chocolate one. The mildness of the chocolate works perfectly with the peanut butter combination, but you’re just looking for a simple, killer chocolate cupcake, I’d advice you to go with her Chocolate Butter Cake (with or without the cinnamon) or this Epicurious favorite.
Hi Deb! This looks awesome . . . do you think it would work as a two layer cake with 9″ cake pans? Or a three layer with 9″ cake pans? How would you adjust the ingredients or cooking time? Thanks!
Cake looks great! I just bought that book, and can’t wait to try it out. You might want to try the peanut butter cake with chocolate/peanut butter ganache and cream cheese frosting at Epicurious (Bon Appetit). It’s amazing. Not as much chocolate, but it’s truly wonderful - especially once the flavors have melded after 24 hours. It’s been my birthday cake three years in a row now! (without the candy on top).
hey evil-genius cake lady, STOP IT! srsly, this is going too far!
Erin — Totally forgot to mention that I don’t have more than one (oh, and I left it somewhere) 8-inch circle pan so I used 9-inch ones–it’s fine. Probably a tad thinner than the super-tall picture in the book, but I’m not showing you that because it might make mine look bad. ;)
Oh, my husband will thank you SO MUCH when I finally come up with an excuse to make this cake. (Is it bad to consider throwing a party just for an excuse to make cake?)
Looks awesome! Thanks, Deb!
OMG, thank you for this recipe! I am going to make this for my husband’s birthday next month (hopefully I can get someone to watch the kids!). He’s going to love it!
(And I’m going to love that book …)
Oh Deb, you bad, bad girl you! This is hitting my “weakness” button way too hard! All of my restraint to enjoy a quiet, baking free Tuesday just flew out the window. The commitment to finish necessary documents for a major obligation have perished as my chocolate and peanut butter obsessions have taken control. My friends will thank you profusely, and I will “begrudgingly” admit complete and total defeat. Great work!
“Doc”
ALEX, HAPPY BIRTHDAY!!. Oh my god, it’s a great, fantastic and wonderful cake! ..oh! and beatiful pictures! I am drooling too!. Bye
I make a very similar version of this, but in cupcake form. I pipe the peanut-butter/cream cheese filling into the center of the cupcake, and then do a whipped chocolate ganache frosting on top. Delightful!
I’ll have to try this recipe - and get that book. I’m intrigued by the blue cornmeal with caramel cream that you mentioned in your post.
WOW!!!
This cake looks amazing….. I am with Alex, everything tastes better when paired with chocolate……My husband likes dipping chocolate pieces in peanut butter. I think he might enjoy this cake……
Thanks for sharing!
Oh my oh my… I couldn’t click over from my google reader fast enough when I saw the words chocolate & peanut butter next to each other! My two favorite things! I can’t believe I’ve never heard of any recipe like this before… if only I didn’t have to spend the day in the office, as I would much rather go home and bake!
Thanks for always putting together such lovely posts with amazing pictures. I’m drooling here at my desk :)
ps. happy birthday alex!
OH MY. I need to find a large gathering that I could take this to. Unfortuately I have a blueberry cobbler, a plum clafouti and some scones before my baking queue empties enough for this.
I’m going to kill Gertie. I can’t believe I missed this cake. Sigh.
I’m new to your blog, but I love it! Your writing is fresh and engaging, your pictures are mouth watering, and your content is so informative!
I’m sharing an Arte y Pico award with you to say “Thank you” for sharing so much of yourself with us and making the blogosphere a sweeter place to be!
Gail
This post, is a perfect exemplar of what makes this blog so absolutely fantastic and keeps me coming back for seconds…and thirds!!! :)
Incredible recipe. Cream cheese and peanut butter do go well together, though I too was unsure at first. I used cream cheese peanut butter frosting for cupcakes and they were out of this world. That cake looks unbeatable though. Thanks for sharing!
Oh. My. God. That’s all I can say.
I found myself cataloging my cabinets to see if I could make this tonight. Because it’s Tuesday, and that’s all the occasion one needs for chocolate peanut butter I’m drooling now cake.
This will be my 30th birthday cake. I will have to make it myself but that’s quite fine.
Also, I make a peanut butter pie with pb, cream cheese, and powdered sugar that it delicious so a frosting that has that plus butter sounds perfect to me!
You’re my cooking goddess. :D
Oh my goodness, I want a piece of that right now. NOW.
Okay, I think I need whatever knife, spreader you are using in the 4th photo to spread the chocolate ganache! I never have the right kitchen tool to spread frosting whipping cream, lemon curd or preserves on a cake. What do you call that??
It’s an off-set spatula. Or as my husband calls them, oscillating spatulas (which always makes me laugh).
I don’t think I’ve ever been so sold on anything in my entire life… and I’m one of those people who’s “not that into” chocolate!!! I’m seriously ordering this book from Amazon while I simultaneously try to come up with a holiday to make this cake. “Random Afternoon Day?”
Seriously. You are incredible.
oh my oh my! This looks absolutely amazing and I need to make this, and soon! I need this cake in my life…. :)
Wow. Just wow. This looks like heaven.
I think I got a cavity just looking at those pictures. My baby brother has a birthday, that this will be perfect for, thanks, for sharing.
This just made my whole body melt! There is nothing in the world better than chocolate and peanut butter!!!
what’s a neat way to measure large amounts on pb? or is it just a mess regardless?
Do you think the cake part of this recipe is better than the cake part of your double chocolate layer cake? Because that cake is the best one that has ever come out of my kitches, so I’m tempted to try it with this frosting, unless you recommend otherwise.
Thanks for this, Deb!
Mmmm..the frosting/filling sounds like it would be enough peanut butter flavor for the whole cake. Leave the ganache without PB. In the cake, I would probably nix the vinegar and use coffee instead of the water. I’d also melt butter and use it instead of the oil. There’s something about oil in cakes that just seems to neutralize some of the flavor to me. But, that’s just me!
sounds so yummy!must try this sometimes!!I love peanut butter!I just find out your blog and i like it!!=))
This looks wonderful! Peanut butter and chocolate is one of my favorite combinations. I can’t wait to find a reason to make this!
YUM! I think I just decided what I want for my birthday :)
Allie — There isn’t one. Just scoop it into a measuring cup, press it in really well to make sure there are no air pockets and use a rubber or silicone spatula to get it out. The only easier way would be if the recipe had weight measurements, but unfortunately none in the book do. It’s the only thing I’d want to change about it!
Stella — Actually, no. It’s just as soft and moist (and a bit hard to handle, like the other one) but not as chocolate-y. It works with this recipe, but if you’re pulling out a chocolate cake recipe, as I mention above (#45) either your favorite or the chocolate wedding cake have more chocolate pow. The wedding one is more dense and sturdy, but seriously amazingly good. (And one bowl!) Hope that helps.
Oh..that is one mighty fine looking cake!
72 - you can always do the water displacement method like you can do for shortening, but it’s totally not worth it, just make the mess!!
That peanut butter frosting is basically the recipe for Paula Deen’s PB pie, which is amazing and super rich. This recipe is basically having you frost a cake with pie filling. Which I’m totally behind.
PB could be my all-time favorite food. And with chocolate, wow. Can’t wait to think of a reason to make this.
I have converted to the natural PB (you know, the one that’s just peanuts and salt). I know the recipe says to use commercial PB so the oil doesn’t separate, but if you stirred the natural stuff up really well, would it still work?? I just wonder if it would be OK since the ‘commercial’ stuff has sugar added (and possibly other things). Anyone know?
I made a chocolate peanut butter cheesecake kind of thing recently. (The entire cake was made of cream cheese and peanut butter, then ganache on top.) While it was delicious, I felt really sick after eating it. So sick that I would never make it again. Just too rich. Maybe this one would be a better solution.
I love the one-bowl stuff.
So I only have two 9-in pans. Do you think it would be better to halve the recipe for thinner layers or go for the full recipe for 2 thicker layers that hopefully won’t overflow? I would bake the 3rd layer separately except for the fact that there’s vinegar in the recipe…
I used 9-inch pans, and baked the third layer separately (due to oven, and pan number, limitations). It worked out just fine.
Thanks alot.. now I have to towel off my seat at work! LOL!!!
OMG. Fatter for even looking at that. Can’t wait to try it…
okee thanks, will do 3 layers then :)
another question I forgot to ask - at what point did you freeze the layers? After they’ve cooled completely? Or after 20 min cooling in the pan?
I bet the natural peanut butter would be okay if you chilled it well first, then cut back on about a tablespoon of the regular butter.
Oh oh…not another excellent-looking Smitten Kitchen recipe. We’ve just posted two of your recipes in the last week alone. With this post, I envision a third one in the near future…
That looks so good and SO rich! To die for!
Have you never eaten a peanut butter, cream cheese and Nutella sandwich? Talk about awesome! But not nearly as awesome as this cake, which I am making as soon as I can turn on my oven again.
Happy Birthday to your favorite man! Umm… thanks for picking this cake so Deb is forced to share with everyone! I hope you both had a wonderful birthday and gobbled up all the cake. Must make this. Must make this. Must make this.
~Cat
If I go make a cup of cocoa do you think the intense craving for chocolate and peanut butter will go away???
That is a thing of beauty!
I am speechless and have tears in my eyes, never having been so moved by the sight of a cake.
Oooh, looks amazing!
I have been CRAVING peanut butter and was thinking of making peanut butter cookies. That has all changed. Can’t wait to make this cake. yum! Thanks Deb!
Happy Birthday Alex! I think you two are made for each other and both very lucky.
I love the inclusion of the cream cheese. What a wonderful texture this cake must have! My sister, also a chocolate and peanut butter fiend, requested a Reese’s Peanut Butter Cup cake for her birthday. Though I’m not much of a baker by comparison, I was proud to present her with my take on the theme. The oversized peanut butter cup on top was the crowning jewel.
Though, my peanut butter filling was too peanut buttery. It didn’t have the same taste as the Reese’s filling. Do you have any idea how to reverse engineer that glorious Reese’s flavor? In addition to cakes, my depression-induced homemade McFlurries will thank you :-)
IT’s official I want to marry you!! I love PB and chocolate and this dessert sounds sooooooooooo good! I wish I had a big old slice right now to help get me through the week!
wow….looks dilicious!
what are your thoughts on switching the peanut butter for nutella?
Oh yum. I made a cake very similar to this last month. I made a chocolate cake and used a peanut butter frosting from the Barefoot Contessa (Ina Garten). I also poured a ganache on top and then smothered the sides with crushed Reeses cups. I will have to try it with this cream cheese PB frosting!
This looks really decadent. I have a picky boyfriend that only eats chocolate buttercream and yellow cake. Each year I have to try a new recipe. Each year it isn’t quite perfect. But maybe I could convince him that he should try the peanut butter and chocolate cake.
Haha Kaitlin I thought of that one too. I love nutella… but I fear in this cake it might overpower the chocolate instead of complement it like the PB would. or the hazelnut would get lost?
and well i this kind of cake i think BOTH chocolate and the pb should be spotlighted..YUM!!!!
I have been a dedicated (obsessed) Smitten Kitchen lurker for ever and ever and now I am de-lurking only to tell you that my absolute favorite growing up snack was a piece of bread topped with cream cheese covered in peanut butter then broiled in a toaster oven. And sometimes topped with some chocolate chips. Which I have entirely forgotten, and which you now bring me in cake form. Words cannot express my thanks. And also all those people who need an *excuse* to make a cake, especially this cake, oh my, how sad for them!
two ways I know to measure peanut butter:
one- line the measuring cup with plastic wrap, fill, then just pull up the plastic wrap and wipe the peanut butter off the plastic wrap.
two- get an adjustable measuring cup. it has a plastic sleeve around a cup, you lift up the plastic sleeve to the desired measurement, fill up the cup created by the sleeve, then push up on the cup, scrapes the sleeve clean as it empties. You can find them by searching “adjustable measuring cup” on amazon, I got mine from pampered chef.
i need to make this immediately. gorgeous!
This cake is for me! I am a peanut butter - chocolate LOVER! One of my favourite things to do, simply yet delicious, is melt peanut butter and chocolate chips together and then drizzle that over vanilla ice cream. Yummy! I can’t wait for an occasion to make this cake.
this cake looks absolutely amazing, and it feels like you read my mind - my husband’s birthday is coming up and he LOVES peanut butter, so i was looking around for a peanut butter/chocolate cake recipe when you posted this. thanks!
Scott — You know what I think the secret to the awesomeness that is Reeses peanut butter cup filling? Salt. Quite a bit of it. If you try to isolate the taste–and I know this is hard what with the must have it right this very second temptation of one–you’ll find that its surprisingly salty, and the chocolate is, like most candy bar chocolate, surprisingly sweet. The sweet plays off the salty and it’s like crack (um, bad analogy, I know) to those of us who love them.
Kaitlin — As for nutella, of course the caveat is that I haven’t tried this and if you’re so inclined, who knows, it may work. That said, my instincts are saying no. Nutella and peanut butter are wildly different substances. Nutella is almost all sugar and syrup, peanut butter is ground nuts with oil. They’re not a natural swap in recipes. However, if it is the chocolate-hazelnut taste you’re going for, you might want to pick up Hazelnut Butter. I know Whole Foods used to make some but I haven’t checked in eons. It’s consistency is slightly different than that of peanut butter, but it’s a fairly close match. They also made Almond Butter back in the day, and I think they still do.
When I saw the first picture I physically gagged..and quickly minimized the screen.
Not because it wasnt beautiful (b/c it is) but because Ive been forced into a chocolate peanut butter craze by my bf.
I made the double chocolate peanut butter ice cream from thekitchn.com earlier today and had a bowl about an hour ago. Im a huge fan of chocolate but not so big on peanut butter.
My boyfriend (who rarely cooks or makes requests) saw the kitchn page picture, bookmarked it, and started looking up ice cream machines on ebay the same night. This was Thursday evening and by Saturday morning we had a new Cuisinart machine (which we got fr. Craigslist for $25!!)
God forbids he sees this recipe. I’ll have to bake this cake and theres no way I can stomach more choc.+ PB for at least a few months.
So, thanks to that gorgeous photo, I’ll have to sneak to read your blog for the next week or so..
Bah!
I live vicariously through your pictures. It looks so delicious I could eat the picture lol.
This will be added to my recipe collection, we have a birthday coming up as well, perhaps this will be the cake that is prepared.
Aaaaaargh - I saw this recipe this morning, well before the crack of sparrow fart and decided that I had all the ingredients and NEEDED to make this cake… OH suggested that it isn’t really diet food, but it is brown and brown has no calories so I have categorically ignored him, invited a great friend around and we’ve made it, frosted it and eaten our first slices… NOW I’M GOING TO HAVE TO EAT MORE!!! My tastebuds thank you, my cravings thank you (my thighs have put a contract out on you…. LOL)
What a fantastic recipe! Thank you so much for sharing. Pure heaven in a slice.
Now I’ve just read the poached eggs post and NEEEEEED to make some of those too@*&%$
Ok, this is going to be my ace-in-the-hole if my husband ever tries to leave me! Or I guess if he’s really good I’ll make it for his birthday if I can wait that long. Thanks so much for the post and the amazing pictures.
That cake is a work of art! I’ve got to get my hands on that book.
You are a goddess. That looks delicious though I think I would die after just one slice. The thought of eating a lot of PB at once makes me queasy even though I love it. =)
Re the peanut butter and cream cheese combo, I used to make peanut butter and cream cheese sandwiches all the time. I have no idea who introduced me to them, but it is a great fix. And then there is my preferred hangover sandwich, which is peanut butter, mayo, sliced tomato, and generous sprinklings of salt and pepper. Another classic!
This looks delish. I bought the book after seeing the Petit Four cake on your site (and made the cake!), and I love it. I have only used the lemon curd recipe from it so far, but can’t wait until a special occasion to get stuck in.
omg. Just OMG!! I’m sitting in a puddle of drool!
It took me a while to scroll to the bottom of your gaggle of comments but, my damn, that looks good.
It’s a little after 9am and I’m thinking cake might be the perfect breakfast of champions.
I’m glancing at the photo of that chocolate peanut butter glaze dripping down the side of the cake… and I’m having a difficult time controlling myself. And I’ve not even had breakfast yeat!!
This looks like a sure winner for DH’s birthday!
For me, a devout peanut butter addict, this is exquisite. But a question: what to do about a child with peanut butter allergies? Any substitutes you might recommend?
I never thought of that thing existed also. Thanks for the share. btw, great cake!
I mentioned a few comments up that you might try this cake instead with hazelnut or almond butter. But honestly? I mean, if you’ve got a kid or a kid in the room that is allergic to peanut butter, there have just got to be better cakes to serve than this, given how crazed people are these days about peanut allergies. I link to a whole bunch of them at the top of this post.
It’s nice to know that somebody besides me makes their own birthday cakes! There’s a special caramel icing that I’ve had on mine since I was a little girl. It’s a little labor intensive, and can’t be gotten commercially, so doing it m’self is the only way!
My 11 year old ALEX just walked by the computer and boldly demanded “Make me that cake!”.
My two loves!
Deb, you have convinced me to get that book. and i will. do you know how much batter that recipe will make? the previous recipes you posted from the book stated the amount of batter in cups. it helps me to figure out how much to put in each pan. i’m challenged like that. thanks!
it looks really yummy. and i’ve been toying with peanut butter/chocolate combo but haven’t had the guts to try it.
Actually, yes! Mine made about 8 cups of batter, which I know because I combined it in a large pyrex measuring cup. I put about 2 2/3 cups of batter in each pan (and they were still uneven, grr, but oh well).
This looks delicious!
I am not that experienced with cakes from scratch, but have baked a few, and vinegar is new to me as a cake batter ingredient. Do you know anything about the food science behind this; what does vinegar do for a cake? Just curious…
Holy crap. OMG. I have got to think up an excuse to make this beauty. The peanut butter/ chocolate combination is one of the only ones that I can’t resist. You can imagine how many Reese’s cups have been consumed by me (especially the eggs at Easter). So… Happy It’s A Rainy Wednesday Day So We Need A Cake Day? Sounds good to me.
MMC — Nicole at Baking Bites has a pretty good explanation here.
This is just the nicest post since your wedding cake! I just love it/enjoy it when you post sweet rather than savory. WOWOWOWOWOW - this cake is just amazing! I bet it was yummy!
I was set on making a plain old chocolate cake with white chocolate icing for my birthday which was yesterday.. Until i read your post.. within a second of looking at that first picture i was sold and choose to make this instead, thank goodness i did cause this cake was orgasmic good.
This was my first attempt at making a layer cake.. so it didnt quite turn out as pretty looking as yours did, i guess that takes practice and then right tools. I’m looking forward to trying more of the recipes in your blog.
Wow! This looks delicious! I wish a had a piece right now.
Tried commenting to tell you how scrummy this looked, but for some reason my post wont show up. Hope this one gets through!
I have always shied away from making layer cakes — the last one i made was a coconut cake sometime in 2000 — but I am totally reinspired.
Um, YUM. I am obsessed with peanut butter (and chocolate obviously) and this is soo pretty. Not that it would stay very pretty once I got my hands on it!!!
WANT. NOW.
thanks deb. now to think of a reason to make this cake…
do you think this cake is something kids would love or adults?
Oh. My. GAWD.
My birthday is in November, in case you were looking for another occasion to make this cake… (please?!) :)
Deb ~
Once again I want to say I can’t believe how much your photos bring out the “get in the kitchen NOW!” I made the blueberry pancakes they turned out PERFECT!- DELICIOUS - LIGHT AND FLUFFY! The funny thing was, was that my husband didn’t care for them - he likes the dense ones I’ve been making all these years- HA - I can’t believe it!
I am making two of your PB cakes for two events this weekend. I liked the idea of peanut brittle and made two batches last night. Believe it or not I’ve had the britlle ingredients in my cupboard for WELL over five years now waiting for a Christmas when I’m motivated enough to make it. I thought the peanuts would be stale and nasty, but the brittle is delightful - I just have to keep the humidity down and stop snacking on it so there’s enough fot the cakes.
Thanks Again Deb!
~ Mary
I made this cake last night, and it is so good…and so rich. I did play around with it though. I made two 9 inch layers. Then I cut each one of those so that I had four thinner layers. I made a little more icing by just throwing a little more of everything into the mixing bowl. I figured since I had four layers I’d need more icing, but I don’t know if I would’ve actually needed more. Anyway…I decided to salt the icing after tasting it and thinking “What does this need?”. I must say it was even better than it was originally. In reference to Scott and the Reese’s cup discussion…the salt really makes the cake, in my opinion, much more interesting. There’s no doubt about it, the cake is ridiculously sweet with or without the salt, but it helps cut the sweetness somewhat. It tasted more like a Reese’s cup. Also, I didn’t use the peanut brittle, and I left out the corn syrup in the ganache too. Overall a fabulous cake!
I am sooo in love with this cake! and i havent even made it!
I stayed up late last night to make this after my little one and hubby went down for bed. It came out beautifully. This is my new favorite cake. I cut two slices for after dinner and took the rest to the office with me(I can’t have so much cake in the house, I will gain 5lbs). My Cake stand was clean by 10:30 am. This cake was loved by everyone. I followed your diections and everything was just right. I even had the perfect amount of icing for the 3 layers (I was worried). Also, the cake batter was more runny than I thought it should be, but the cake baked up perfectly. Thank you for another amazing recipie.
Oh, my this looks wonderful! I have to try it. I could say its for someone’s birthday, but i think i will just make it to look and eat! I can’t wait until this weekend to try it out! Thanks so much for tempting me! You take such wonderful pictures. Thanks!
I’m new to your kitchen and oh boy - new addiction alert! I’ve lost 40 pounds in the past year so most of what you have here is just food porn to me - and I have no problem with that. None - At. All.
Wow!
Holy Canoli, that looks so rich and delicious! I’ll have to mark this one as one our our friends LOVES choc/pb combo.
Okay, already a huge flurry of comments, but had to add in my 2 cents. I made this last night for the one year anniversary of our weekly Craft Night - there wasn’t a crumb left at the end of the night!
I do have to warn others, though - just because you’re running late and started making the cake at the last minute does not mean it’s ok to put together and serve before giving it time in the fridge. The cake arrived to the event looking like the Leaning Tower of Pisa - but all was forgiven once everyone had a bite of it!
If I don’t get cocoa powder then can I use normal dark chocolate, melt it and use it ?
i made this earlier in the week just because i had the time. it was a phenomenal success in the tasting department, although it leaned a bit (one of the cake layers didn’t raise evenly). i brought it to work and it was declared a success and polished off rather quickly. i loved that the taste was not too heavy on the peanut-butter; it was rich, but not to the point where i couldn’t finish my slice :)
Please open a bakery so I can buy this cake!
Yummity yum.
First, I’ve already ordered the cookbook.
Second, I’ve got one of these chilling in the fridge right now. It looks just wonderful. I have some thoughts, though. I only have 9-inch cake pans, so I ran with them, and it is still a sky-high cake. Also, I thought some of the methods were unusual. The cake directions have you mix the oil and sour cream in, first. I tried, but my inner-anti-over-beating bell was screaming, so I ended up combining water through beaten eggs and adding all at once, so that I could minimize the stirring. Cake ended up delicate and tasty. I’m not saying that it wouldn’t, following the directions, but if you are concerned, or just don’t want to add everything bit by bit, I think you could do a standard-issue dry ingredient/wet ingredient mixing job and still get a great result.
Then, when making the PB frosting, I though it would be weird and deflating to add the PB at the end, after you’ve mixed for 3-4 minutes to be fluffy. So I added it to the cream cheese and butter before the sugar. Love the texture. Again, I don’t know if it is an improvement; it is just that the directions as written sort of went against my Scooby sense in the kitchen.
But this cake is gorgeous. Can’t imagine people not thinking it rocks (and I’m decidedly not a choc/PB person).
Thank you!
I love the flavours of this cake, but it really is the ugliest cake I have ever made. It just fell apart, even after I froze the layers — one was in the freezer for over an hour and it still wouldn’t stay together. The cake literally fell apart as I was frosting it. I haven’t glazed it yet or tried to cut into it — but I have serious reservations that one can even cut a piece from this absolute disaster of a cake. I don’t know what I did wrong, but this cake is beyond soft. It can’t even bear the weight of the layers — there’s severe subsidence on one side. I’m beyond frustrated — I love the combo of flavours and wanted nothing more than this to work. Suggestions for the next time (if there is one) would be appreciated.
oh this looks absolutely fantastic. i love the combination of chocolate and peanut butter! i made a chocolate peanut butter pie a few weeks ago and then peanut butter nutella brownies last night. this recipe is definitely going to make it’s way to my kitchen ASAP :)
For anyone that is interested in making this cake and is alergic to Peanuts, try…
http://www.peabutter.ca/
My kids love in PB&J sandwiches, cookies. Come in Handy for peanut free school lunches.
enjoy,
Robin
Your recipe was on digg! http://digg.com/food_drink/Chocolate_Peanut_Butter_Cake_2
OMG Dude that is the coolest looking cake I think I have ever seen! I must make one.
JT
OMG you just made my day, i cant wait to try it, my b-day coming up soon, i know what kind of cake i want this time, mmmmmmmmmm
Oh my god, this looks awesome. My roommate’s birthday is Sunday and this will be perfect. Thanks!
Wow, that looks amazing. I love chocolate and peanut butter. I posted a recipe for a peanut butter pound cake that is to die for.
i’m in the process of making this cake (the layers are cooling and the PB frosting is done) and i think i over-mixed the frosting, as it went from smooth to a sort of… like the consistency of cream when you over-beat it. so, just a warning: don’t overmix the frosting!
This looks great, and I bet it would be even better if you added Kahlua to the frosting!
that cake looks so good
Ah curse you, now I have to start running again and all kinds of exercises to off-set this cake ;)
Thank you very much for the recipe!!
This cake looks amazing. I’ve made brownies with a layer of cream cheese-peanut butter on top, so I’m hoping that this will be similar, except maybe a thousand times better.
Hey there. My boyfriend found this recipe via digg–and he said I should make it. Since he rarely ever shows interest in the recipes I make, I decided to make it. I’m glad to have found your blog, though. I had ideas of making a recipe blog and about a year ago, filled a MySpace blog once a week with recipes and photos. I kind of forgot about it after awhile and haven’t been keeping it up. I wish I could do something as nice as this!
On another note, I only had two cake pans, so I made the last in a smaller copper stewpot (just prepared the bottom the same way). Seems to have turned out fine, but the cake is tiered in a weird way. The cake’s in the fridge now, but I took some pics of what mine looks like, just on the off-chance you’re interested. Links are below…long, but should work. I did want to note that it seemed like there was a whole, whole lot of the ganache. I ended up having enough to give the cake a whole layer over the frosting…mostly because I hate to waste. I was curious if your recipe gave you extra. Anyway, off now, but I will be checking out your blog a lot more later. Thanks for the recipes.
http://a75.ac-images.myspacecdn.com/images01/109/l_e7b5c111dda757c0847eb83018a113ba.jpg
http://a614.ac-images.myspacecdn.com/images01/57/l_1d27f64a9025b741b79dcfcc70f4f56d.jpg
Oh. My. God. How did I miss this one? I looked at your site the other day, said “ew, tomatoes” & scurried away…but in my haste I missed the most amazing cake I’ve ever seen! That will teach me to avoid vegetables…
This was the FIRST cake I’ve ever made. It turned out delicious! It looks AWFUL though, haha. It’s falling apart and looks like an earthquake hit it. The cake is super moist and fluffy and delicious though.
The only thing I’m happy with is that I added sad to the icing and it’s a little odd now. A TINY amount of salt made it better I think but just a hair more made it a little too salty. Very very fine line. I’m quite happy with it for my first cake though! Super yummy, super rich. Also, this cake is MUCH LARGER than I expected! It’s quite huge! haha
OMG, this cake was to die for!! I made a lighter version and it came out fantastic. It wasn’t as pretty as yours, but I’m sure it tasted just as good!
http://snipurl.com/3h649 - This cake is awesome, but the 5 cups of sugar are waaayy to much in my opinion. The peanut creme was a lot to sweet.
I made this and it was AMAZING! The whole cake was finished within the hour… which is saying something because it is RICH. It was very time consuming (maybe because I’m such a perfectionist…), but actually quite simple. I -strongly- recommend this recipe. I already have requests to make it again.
Although my cake looked nothing like yours, I have to say that I believe it’s the best cake I’ve ever made! In my life! Wow! I compensated for my 9″ pans by 1 1/2 times the cake recipe. Oh my! It was a monster! I gave so much of it away and I ate so much of it. I’d be at work and tell my friends (who I’d taken cake to) “I can’t wait to get home and get into that cake!”
By the way Deb, I didn’t even own cake pans until you put up the wedding cake. Everything I’d ever made went into a 9X13 pan. Thanks for getting me to do a bit more exploring.
http://www.myspace/aliciad54 for a picture
Oh good heavens! That looks so good. My mouth is seriously watering. I wish I could be like Jean-Luc Picard and say, “Computer, chocolate peanut butter cake,” and it would be so.
Do you need a new best friend?!? Huh?!? Chocolate never looked so good with peanut butter!
Salivating……… wanna move in with me?
“Intense” isn’t quite the right word. I couldn’t get past four forkfuls. Yet another keeper.
Someone…..help me…..I’ve fallen and can’t get up.
I made this cake after reading all the above wonderful reviews and the cake tasted awesome.Absolutely yummy!!!
One complaint - who lists amounts of chocolate chips in ounces?? I don’t have an analytical balance in my kitchen.
Other than that the cake as pictured does look incredible. I’m making it tonight and hopefully it ends up tasting as good.
Sorry, that ounces thing just really annoyed me, I didn’t notice it until I was in the middle of the recipe. (BTW 1 ounce of chips turns out to equal 1/6 of a cup so you need 1 1/3 cups for this recipe)
But Stephen, you don’t want chocolate chips for this recipe. Chips contain less fat and added lecithin to keep them from melting into goo in your cookies. Chocolate in bar form melts much more smoothly, which is what you want for ganache.
This cake made an ENORMOUS hit at the 3-yr-old birthday party (adults snatching half eaten plates from the hands of distracted children, etc.). If it leads to a proposal, I’ll make it for the wedding too.
You rock.
all I can say - OH MY!!!!!! This one is a must. PB and Chocolate. What else on earth is any better. ……….. NOTHING!!!!!!
AMAZING. I had two grown men watching over my shoulder in anticipation of getting a bite. Because of that, I skipped putting the cakes in the freezer, but after piecing them back together because they were so soft and hard to handle, I can see where that would REALLY help!
WOW! This looks sooooo wonderful. YUM. I just discovered your blog and you are making me very hungry. Beautiful photos. I bet you have so much fun with this. I can’t believe you do all this in a tiny kitchen. You go girl!
Wow yummy looking cake. Can’t wait to try it.
If anyone would like to see our experiences with making this, we have photos, a blog post, a video and more available here at foodproof.com: http://foodproof.com/blogs/view/post/jessica-does-smitten-kitchen-not-in-223
Adding to the 186 comments about how wonderful this cake is… I just threw a big birthday bash for my 24th where this cake was the center of attention… not me! It was themed “all chocolate… all the time” and so I also used your truffle recipe and the Dulce de Leche cheesecake recipe. Just wanted to let you know that the party should have been named “all smitten kitchen…. all the time”. Thanks for the amazing recipes! Keep um coming!
I made this for my sister’s 40th birthday party last night and it was a big hit!!! I agree with someone else who skipped the freezing of the cakes–skipping that step didn’t work so well for me, either. But only because the cake is so moist and delicate and not at all like a commercial sponge. All of my sisters are bakers and all agreed that the cake was delicious. If you are hesitant because you think that peanut butter flavor can be too much, this is the right cake because the peanut butter flavor was tempered with the cream cheese and was just awesome. I am going to use each of the recipes separately at times, they were so good. Excellent recipe. Thanks a bunch!
Just thought I’d let you know that today I made a banana cake and used that peanut butter frosting and chocolate peanut butter glaze.
It was an awesome combination, thanks for the inspiration!
To #179 — the recipe probably says ounces for the chocolate glaze because baking chocolate ( i.e. Bakers or Nestle Chocolatier or some of the more expensive brands like Scharffenberger ) is sold in ounces. 1 square = 1 oz. Of course, the chocolate chips will work also. But often recipes call for a higher quality chocolate than chocolate chips.
My 20 year old son is a chocolate peanut butter lover and last week presented me with a printout of this recipe. I have three teenage boys and they all loved this cake. My first attempt was a bit sloppy since I didn’t have three identical cake pans or parchment paper, but yesterday I went shopping to get all the necessary tools (who knew what an offset spatula was?) Anyway, my second attempt which I assembled on a lovely cake stand was an absolute work of art. This is undoubtedly one of the best cakes I’ve ever tasted, bar none. It will be my offering at any future gathering where I happen to be invited. Thanks for this recipe! (Next time I will use the higher grade chocolate for the glaze, but honestly, the glaze tasted yummy with just the nestles chocolate chips.)
Ok now that i have seen this amazing peanut butter cake i am going to buy all the ingredients and then buy FITNESS magazine and use every darn workout in that awesome magazine to make your awesome cake. wow.
My housemates made this cake on the weekend, we had a few structural issues and it fell apart but we learned a few lessons! I took the photos: http://www.flickr.com/photos/bloodycape/sets/72157606959124180/
damn that cake was good though! It’s fed over 15 people so far and there’s still some left!
I just thought I’d mention I AM having a party specifically to eat this cake! Of course, it’s also nice to have friends get together… but I’ve been trying to find an excuse to make this cake since it posted.
The first cake I ever made in my life, and it worked! I only had quite large cakepans so it was just a 2 layer cake, but amazing! I made it at work and all the stoners now love me hehe.
I forgot to get back to you on my results.
YUM! It was stunning with the large pieces of peanut brittle on the top.
The cake by itself was something else - I could’ve just eaten that it was so delicious! Since I was going to two events and traveling a good bit of the way (7 hour drive) I made a double batch and baked it in 9×13 pans and froze them for the trip. When I got to my destination I cut them in half and made two 9×6 cakes. I also added an extra cup of peanut butter to the cream cheese frosting.
At the first dinner party we ate the cake RIGHT AWAY! No one wanted to be too full to eat cake after a big meal and alcohol.
THANK YOU Deb for a STELLAR recipe!
Deb, I thought you were exaggerating when you said to serve it in the thinnest slices possible. I mean, we’re not dessert lightweights around here. But you were right. I’m still in a blissful state of sugar shock.
GREAT recipe — I made it for my friend’s birthday. Had some issues getting it to rise (I’m not the world’s best cake baker) but it still came out nicely. I see what you mean about freezing the layers — maybe I’ll freeze ‘em for a bit longer next time. I was a little worried that there might end up being TOO much peanut butter but I was totally wrong — the PB and chocolate complemented each other PERFECTLY. This TOTALLY goes in the “keep” recipe pile. Thanks so much for sharing it with us!!!
I made this cake for my brother’s birthday in August. It was a huge hit. Really delicious and rich. My only comment is that I used Peter Pan peanut butter for the frosting and glaze and found that it was so sweet and un-peanutty that I wished I had tried another brand. Any suggestions???
Thanks for sharing this recipe! The cake’s awesome and it’s all explained and pictures are great,