Happy 50th Birthday?!

FIRST off, its not my fault I swear.. The camera that took all of the glorious pictures of me making this cake decided to delete all the pictures. All of them that I've had stored up for the last 6 months. It was/is sad.
Anyways, onward with the post..

Chris and his roommate Weck celebrated their 25th birthday's together last weekend since their actual birth dates were a couple weeks apart. Since I didn't have time to make the cake before the party, this is my belated birthday present to the boys.
Both of them like LOVE peanut butter and chocolate, and this recipe from Smitten Kitchen seemed fitting. Its a super rich and chocolatey cake, so I halved the ingredients to make a slightly smaller two layer cake, instead of a three layer cake in the original recipe. I'm not looking to give anyone high cholesterol or diabetes in one sitting.This cake comes close!

Chocolate Peanut Butter Cake

(Technically it is a Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze)

But back to the important things, what exactly goes in it:

Here is my HALF version of the cake:
1 cup flour
1 + 1/4 cups sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sour cream
3/4 cup water
1/2 teaspoon vanilla extract
1 egg

1. Preheat the oven to 350 degrees. While the oven heats up, lightly butter the sides of two 8" round cake pans. I usually like to cut and line the bottom of the pans with a piece of parchment paper as well. If you want, you can also lightly dust the pans with cocoa powder. Which is what I did.

2. Mix together flour, sugar, cocoa powder, baking soda and salt. If you don't have a sifter that's fine, just use a whisk to make sure all the dry ingredients are fully mixed.
Add oil and sour cream and whisk to blend. This is make a very very thick paste, keep mixing! Once you add the water it will loosen up.
Next gradually add the water, scraping down sides often. Add vanilla and make sure the batter is thoroughly blended together. It should be smooth and glossy!

3. Divide batter evenly in the two cake pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out almost clean.
*This would be a good time to set out your cream cheese and butter to soften for the frosting

4. Let cool in the pans for 20-30 minutes before turning the cakes out onto wire racks. They will be very soft and a bit delicate, but if you freeze them for about 30 minutes they will be easier to work with. They will defrost quickly once you start to assemble them.

5. Next up, making the frosting!

Peanut Butter Frosting

Makes about 2 1/2 cups

5 ounces cream cheese, at room temperature
1/2 stick (4 tablespoons) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
1/3 cup smooth peanut butter (commercial brands are better for these so the oil doesn't separate)

1. Beat together cream cheese and butter until light and fluffy. This can be done by hand, just make sure both are very soft.
2. Gradually add sugar, about 1/2 a cup at a time until light and fluffy. Scrape down the sides of the bowl after addition.
3. Add peanut butter and beat until thoroughly blended.


To assemble the cake:
-Place one layer, flat side up, on a cake stand or large plate. Spread about 1/2 cup of frosting on top, place second layer on top flat side up.
-Spread about 3/4 cup of frosting on top and sides of cake to create a thin crumb coat. If you want you can also place the cake in the freezer to help set the frosting.
-Finish frosting cake with remaining frosting

Let this set for about 20 minutes in a fridge or freezer to firm up. If you don't have a fridge this big (as I do not..) its perfectly fine to open a window and set it in front of that. Its zero degrees outside, so I figured its a free freezer right? Right.

Towards the end of this chill session, make the chocolate glaze.

Chocolate-Peanut Butter Glaze

makes about 3/4 of a cup (which is plenty!!)

4 ounces of semisweet chocolate, coarsely chopped
2 tablespoons of smooth peanut butter
1 tablespoon light corn syrup
1/4 cup half-and-half

1. In a double boiler or microwave, slowly melt chocolate, peanut butter, and corn syrup. If using the microwave be careful not to over heat this. Go in 30 second increments and stir stir stir a LOT between.
This will result in a thick mess of chocolate and peanut butter, but be patient. It will look great after you add the half-and-half.

2. Remove from heat and add the half-and-half. Beat until smooth and no chunks of chocolate or peanut butter remain.

3. While the glaze is still warm, spread over top of the cake. It will be thick and you might need some help spreading out.


I did take this one picture though before we cut the cake. He's such a ham.

One last lil blurb.. Design Sponge Featured Penguins for Animal Love today..