Wednesday, 26 November 2008

chocolate peanut butter cake

my cake day was looming at work, pondering my options I once again returned to the sublime smitten kitchen for inspiration. And this be the result...
The Cake
2 cups plain flour
2 1/2 cups caster sugar
3/4 cup cocoa powder
2tsp baking soda
1tsp salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2tbsp white vinegar
1tsp vanilla extract
2 eggs
1. Preheat the oven to 175C. Line the bottoms of 2 (or 3 for super specialness, i have not three pans of the same size, I also do not have endless patience at 10pm on a wednesday...)
2. Sift the flour, sugar, cocoa, baking soda and salt into the bowl of a cake mixer (cough...kitchenaid...cough), whisk to combine them well.
3. Add the oil and sour cream, continue blending and gradually beat in the water. Add the vinegar and vanilla then whisk in the eggs until incorporated. Scrape down the bowl and beat again.
4. Divide between the prepared cake tins and bake for 30-35 minutes (longer and cooler if just two pans), or until a knife comes out almost clean when inserted. Let the cakes cool in the pans for 20 minutes, then turn out onto cooling racks and allow to cool totally before removing the paper bottoms.
The Filling - peanut butter frosting
10 oz cream cheese, room temp
4 oz unsalted butter, room temp
5 cups sifted icing sugar
2/3 cup smooth peanut butter
1. In the bowl of an electric mixer beat the cream cheese and butter together until light and fluffy.
2. Gradually add the icing sugar 1 cup at a time, mixing well with each addition - scrape down the bowl often.
3. Continue to beat until light and fluffy, for about 4 minutes
4. Add the peanut butter and beat until fully incorporated
The Covering - chocolate peanut butter glaze (make after frosting the cake)
8oz dark chocolate, broken up
3tbsp smooth peanut butter
2tbsp golden syrup
1/2 cup half-and-half...not being american I used the following substitute: 2/3 cup skimmed milk & 1/3 cup double cream
1. In a bowl set over simmering water, combine the chocolate, peanut butter and golden syrup. Heat, 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 whilst still warm, yum.
The Assembly
1. Use half the peanut butter frosting to fill the cake between the layers, then cover the top and sides with a crumb layer. Put the cake in the fridge for about 30 minutes then use the rest of the frosting to coat the cake completely...pop this back in the fridge then make the glaze.
2. Put the chilled cake on some greaseproof paper and pour the glaze over the top of the cake. Use a spatula to spread it evenly over the top; if you want it to drip down all nice the spread just to the edges so that it drips down, I smothered it totally for ease of transport to work.
3. Chill the cake until about 1 hour before serving

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