triple-layer chocolate peanut butter cake

It took me a year to make this cake.

Not literally. I don't mean I started baking last August and have only just finished frosting the damn thing; I mean I first saw this cake a year ago, and have been lusting after it ever since. You want to know how few excuses there are in everyday life to whip out a triple-layer chocolate peanut butter cake? You need a crowd of about five thousand people for a start, several hours of free time, a non-student budget, and possibly a home gym (I'm just sayin').

I have none of these things, but after a year of chocolatey longing I'd kind of reached tipping point.

Just in case you're not there yet (and I know these photos aren't great, and I'm pretty bummed over it. Serves me right, holding photoshoots the-morning-after), let me make a few things clear.

This peanut butter frosting? I would sell my firstborn for it.

...I actually loathe children, so maybe that isn't the most persuasive argument.

I would trade my gold sparkly Kurt Geiger high heels for it. -No, I wouldn't. They're awesome. I've worn those shoes 13 hours straight (don't ask) without so much as a toe aching. That's your shoe recommendation for today, faithful readers.

I would eat the entire batch single handedly until I collapsed in a sugar-high stupor...?

That sounds more like it.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes (via Smitten Kitchen)
Makes an 8-inch triple-layer cake

I had something of a battle with the cake part of this, which I found to have an uncommonly liquid-y batter which ran out of all my loose-bottomed cake tins. Quite aside from having to scrape cake mixture off the bottom of my oven, this meant my layers were quite thin. I also had to cook it for longer than the recipe said; I think I probably made a measuring mistake, to be honest, since none of the commenters on Smitten Kitchen seem to have had this problem. But bear this in mind and use a tin without a loose bottom, perhaps? It's wonderfully dark and moist and most importantly, doesn't overpower the frosting, but I'd still consider using a different chocolate cake recipe in future.

See, the real star here is the peanut butter frosting. Don't let the cream cheese freak you out, it is GODLY. Put it on cupcakes. Put it on toast. Rub it all over your face.

Now, go forth!

For the cake:
280g (2 cups) plain flour
440g (2 1/2 cups) sugar - I think I was a little stingy with this
90g (3/4 cup) unsweetened cocoa powder
2 tsp bicarbonate of soda
1 tsp salt
240ml (1 cup) neutral vegetable oil
240ml (1 cup) sour cream
360ml (1 1/2 cups) water
2 tbsp distilled white vinegar
1 tsp vanilla extract
2 eggs

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.

4. When ready to frost the cake, put in the freezer for about an hour first so it's manouverable, or else your layers will break up - trust me! 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.

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.

For the Peanut Butter Frosting:
Makes about 5 cups

280g (10oz) cream cheese, at room temp
120g (1 stick) butter, at room temp
500-600g (4-5 cups) icing sugar, sifted - the original recipe uses 5c., I definitely used less but can't remember exactly how much. Add to taste.
160ml (2/3 cup) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

OR: skip the cream cheese and use 1 1/2 c. peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the icing 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.

For the Chocolate-Peanut Butter Glaze:
Makes about 1 1/2 cups

225g (8 oz) dark chocolate, coarsely chopped - I used half milk/dark as a rough equivalent to American 'semisweet'
3 tbsp smooth peanut butter
2 tbsp golden syrup
120ml (1/2 cup) single cream

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the cream, beating until smooth. Use while still slightly warm.

peanut butter blondies

I try to be a good person.

I try to blog recipes that I've at least adapted from the original source, rather than blindly followed. I try to be original, rather than reproducing pretty much everything ever posted on Smitten Kitchen. I try to eat healthily (um, relatively. Fresh fruit cancels out sugar, right? I mean, that's science, yeah?) (if not, then what is the point of science?).

All my efforts seem to fail in the face of peanut butter/chocolate recipes.

I mean, how do you improve on something like this? Sure, you could just stir a load of chocolate and peanut butter together in a bowl and just hand it to me (oh wait, that's basically what this recipe does), but let's keep some semblance of class going on here.

Only a semblance. I wasn't going to tell you, but I had to edit a dog hair out of one of these pictures in photoshop.

(The friends who helped me eat these on Friday are now going 'hccaaaakk' and clutching their thoats.)

(Only one dog hair! It's kind of like Russian Roulette. Most of you are in the clear!)

For the record? These were worth it. When I first tried them I thought they were a little too much - my sweetness tolerance has taken a dive recently - but after being chilled overnight the flavours had melded together into sweet, fudgy squares... not to mention they cut really neatly and looked full-on adorable. I'm such a sucker.

Peanut Butter Blondies

Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Found here on Smitten Kitchen.

Further adaptation & metric conversion by Happy Love Strawberry.

These are described as 'brownies', but apparently I think my bar classification system far outstrips the professionals. Brownies mean a chocolate base, okay? Whew, you people are lucky I'm around.

I can't help feeling that these NEED to be made with soft light brown sugar. I don't know why I didn't. Even at the time, as I was stirring in ingredients, I thought, 'I should really use soft light brown sugar for this', and then I totally did not do so. Feel free to do so! But bear in mind I haven't tested them this way yet. Let me know if you do.

For blondies:
230g (2 sticks) unsalted butter, softened
300g (1 3/4 c.) sugar - I'm promoting the untested brown sugar version, here.
240ml (1 c.) crunchy peanut butter
2 large eggs + 1 large yolk
2 tsp pure vanilla extract
280g (2 c.) plain (all-purpose) flour
250g (9oz) milk chocolate, cut into small chunks (or chips)
1/2 tsp salt

For ganache:
250g (9oz) milk chocolate, cut into chunks (or chips)
120ml (1/2 c.) double cream (a litle milk worked for my -admittedly half quantity- version)
1 tbsp unsalted butter, softened

Preheat oven to 180C (350F). Butter a 13x9" baking pan, then line bottom of pan with parchment paper and butter parchment.

1. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined. Mix in chocolate chunks/chips then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

2. Bake until blondies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, like I ever cool anything completely.

3. Make ganache: Put chocolate in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled blondies and let stand until set, about 15 minutes.

Soulmate Cookies

I'm thinking of changing the aim of this blog. Rather than being a general food blog of whatever I make, I'm thinking maybe I should just dedicate the whole thing to The Best Chocolate Cookie Recipes The World Has Ever Known. Because I just keep coming across them.

I'm not doing it on purpose. I don't even eat cookies anywhere near as much as I eat, say, cake (which is more or less my staple food group. Yes, I'm going to die young; why do you ask?). But somehow these recipes keep wandering across my computer screen, or else recipe books conveniently fall open on them, or else I'll be tidying my room (okay, I'm using artistic license on this one) and come across something I printed off aeons ago and happen to have peanut butter in the fridge that no one in our house eats.

Who am I to argue with fate?


Incidentally, yes, I am apparently incapable of taking photographs of entire cookies. I did try, and I did take a couple, but they just didn't make me happy. Boo. So then I started breaking cookies in half and eating bits and taking photos of that, and then I was extremely happy and also well on my way down the road to obesity.

Fate seems to have delivered me my soulmate. Unsurprisingly, it's edible.



So let me tell you about these cookies. It's important that you know how good these are. This information might just save your life one day. For starters, you don't even bake them, just melt a load of stuff on your stove top, so once they're cool and set the consistency is more like fudge; but it's not at all grainy, just gooey and melty and dsnkjfnjksn hang on a minute while I regain my composure. Secondly, they don't call for chocolate in the ingredients but somehow these are ridiculously chocolatey and mood-boosting. Thirdly, I was suspicious of peanut butter (I'm British, okay? Peanut butter is practically foreign to me) but it's not at all overwhelming, and the presence of oats means you can trick yourself that it's doing you good.

Can we recap here? No chocolate. Oats. I even used low-fat peanut butter (part of me obviously recognising that I would be eating about twenty in the space of ten minutes). This is practically a health food.


The recipe for these is from Fancy Toast (it hasn't been updated in ages, but I'll link to it anyway as it's far funnier than any of my blog posts and outstrips my photography by miles. You have to promise to come back, though? Don't go off marauding through Fancy Toast and forsake me, 'kay?) so obviously I've translated the recipe into metric.

No Bake Oatmeal Chocolate Fudge Cookies of Love (or just No-Bakies)
Recipe from Fancy Toast: American measurements here.
I got about 20 out of this.

115g butter
400g sugar
4 tbsp cocoa powder
1 tsp vanilla
120ml milk
120ml peanut butter
282g quick oats

1. In a saucepan over medium-high heat, melt butter. Add next four ingredients and heat until the mixture comes to a boil. Boil for one minute, then remove from heat. Stir in peanut butter and oats.

2. Drop mixture by the spoonful onto a sheet of waxed paper, parchment paper, or aluminum foil. Allow no-bakies to cool until firm, approximately 20 minutes.

I'm taking these to a meal with friends tonight (yes, I do take my own food to meals X__X). I'm guarranteed to have a lot more friends by the end of it.