You’re going to drool over this recipe today. Keep reading … trust me, you’ll thank me later.
Boyfriend has been feeling a little under the whether lately (injured foot & ear infections … yuck!) and since I’m the culprit of his injuries and sickness (gym sessions and pool time I guess aren’t ideal for the accident prone … ) I knew I had to make it up to him somehow. Now, if you know G, you know the way to his heart is by talking about the newest computer technologies (major yawn!) or by filling him with chocolate. Clearly, I chose the latter of the two. Not only is he a sucker for anything chocolate, but if his meal isn’t smothered in sour cream, well, then he’s not a happy camper. Which is why when I came across this chocolate sour cake recipe on Smitten Kitchen, I knew I had to act on it (and because I was practically licking the screen after looking at the pictures).
You can’t go wrong with chocolate and peanut butter, right?! Anything containing chocolate or peanut butter is an instant win in my book. This cake certainly did not disappoint. The mild chocolate flavor from the cake is accented beautifully with the creamy peanut butter frosting. Just a wee bit more time involved in baking this cake but……sooooo well worth it. Boyfriend approved and I’m sure is feeling a tad bit better now that he’s gotten his chocolate (and sour cream!) fill for the day.
It’s a peanut butter cup lovers, dream cake! Possibly the best cake EVER. Your tastebuds will feel like they took a detour and ended up in paradise. No really, it’s that amazing! The cake is extremely rich, so be sure to have a huge glass of milk handy
Chocolate Sour Cream Cake
-2 cups all-purpose flour
-2 1/2 cups sugar
-3/4 cup unsweetened cocoa powder, preferably Dutch process
-2 teaspoons baking soda
-1 teaspoon salt
-1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
-1 cup sour cream
-1 1/2 cups water
-2 tablespoons distilled white vinegar
-1 teaspoon vanilla extract
-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.
- 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.
-Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Place cakes onto wire racks, carefully peel off the paper liners, and let cool completely.
Peanut Butter Frosting
-10 ounces cream cheese, at room temperature
-1 stick (4 ounces) unsalted butter, at room temperature
-5 cups confectioners’ sugar, sifted
-2/3 cup smooth peanut butter
-In a large bowl beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ 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.
-Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
-8 ounces semisweet chocolate, coarsely chopped
-3 tablespoons smooth peanut butter
-2 tablespoons light corn syrup
-1/2 cup half-and-half
-In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
-Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
*all recipes from incredibly talented Smitten Kitchen