Happy Easter everyone! I hope you had a great day/weekend and enjoyed time spent with family, and great food. Working at a church means a crazy few weeks before Easter, so I have to make sure I can finish whatever I'm cooking in advance. My favorite thing to make, of course, is dessert.
This isn't the prettiest dessert in the world (at least when you're trying to HURRYUPANDGETITDONENOW), but it is delicious. Reminded me of a giant peanut butter cup, which is never a bad thing. I adapted it a little bit, reducing the peanut butter, making it a smidge healthier, changing it from a 3 layer to a two layer cake, and a couple other little things. I wouldn't recommend making this more than a day before you eat it, or else the cake layers will be too soft, but it can be made in advance and assembled fairly quickly the day of. I also wouldn't recommend melting butter without using a bowl but hey, we all do that at some point...Anyways. Let me know if you love it!
Chocolate Peanut Butter Cake
Adapted from Sky High: Irresistible Triple-Layer Cakes
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
1/2 cup applesauce
1 cup sour cream
1 1/4 cups water
2 tablespoons white vinegar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Spray or butter two 9-inch round cake pans. To make life easier, optionally line the bottom of each pan with a buttered piece of parchment or waxed paper (I may have skipped this step...)
2. Mix the flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Add the oil, applesauce, and sour cream and blend. Beat in the water a little at a time, then add the vinegar and vanilla. Whisk the eggs in and beat until blended. Divide among the cake pans.
3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Go ahead and run a knife inside the pan to loosen the cake. After about 20 minutes, invert the pans onto two plates. Stick them in the freezer for at least 30 minutes - otherwise they are too soft to frost.
4. Spread about 2/3 cup of the Peanut Butter frosting over the bottom layer, then place the next layer on top. Cover the top and sides of the whole cake with frosting.
5. After the cake is assembled, pour the chocolate glaze over the cake and spread it evenly until it drips down the sides. Refrigerate for at least 30 minutes so the frosting and glaze both set. Remove the cake about 1 hour before serving.
Peanut Butter Frosting
10 oz cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
5 cups confectioners' sugar
2/3 cup creamy peanut butter
In a large bowl, beat the cream cheese and butter with an electric mixer until fluffy. Add the confectioners' sugar, 1 cup at a time, mixing thoroughly between each addition. Continue to beat on medium for about 3-4 minutes, or until light and fluffy. Add the peanut butter and beat until blended.
8 oz semisweet chocolate chips (or coarsely chopped chocolate)
1/2 cup half-and-half
Pour ingredients into a bowl and microwave in 30 second spurts until fully melted. Use while still warm.