Chocolate Cake with Peanut Cream
Description
Perfectly pairs with tea and coffee. The cake is great served with a glass of milk. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease three round cake pans with butter, line them with parchment paper, and grease the parchment as well. Sift flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Mix well. Add vegetable oil and sour cream, and beat. Gradually add water and beat. Mix in vinegar and vanilla extract. Beat in eggs until smooth. Divide the batter evenly among the three prepared pans. Bake for 30 to 35 minutes. Let cool in the pans for about 20 minutes. Remove from pans, peel off parchment paper, and allow the cake layers to cool completely. Meanwhile, prepare the peanut butter frosting. In a large bowl, use an electric mixer to beat cream cheese and butter. Gradually add powdered sugar, 1 cup at a time, beating well after each addition. Beat at medium speed for 3 to 4 minutes. Add peanut butter and beat until smooth.
- 2
Step 2
2. Place one chilled cake layer on a large plate and spread 2/3 cup of peanut butter cream over it. Repeat with the remaining layers. Spread the remaining cream over the top and sides of the cake. Refrigerate the cake for 15–20 minutes. Meanwhile, prepare the chocolate glaze. In a bowl set over a saucepan of boiling water, combine chopped chocolate, peanut butter, and corn syrup. Cook until the chocolate melts and the mixture is smooth. Remove from heat and whisk in the cream.
- 3
Step 3
3. Pour the warm chocolate glaze over the pie, smooth it with a spatula. Refrigerate for at least 30 minutes. Remove from the refrigerator about 1 hour before serving. Decorate the top with chopped peanuts and serve.