It got so busy around here, I lost my head. Frankly, I’m still not sure that I’ve been able to get the damn thing back on straight. The good news is that amidst all the crazy, I managed to find time to have a little get-together to celebrate my birthday a few weeks back. As a gift to myself, I made dinner and cake for my grad school cohort. They are a fantastic group and all pitched in to buy me this gift:
So much gorgeous yarn!
As part of my hella-broke lifestyle, I have only been buying yarn on the cheap for about two years now, which means basic discounted wool that is always purchased for a very specific purpose. All of these super-soft, beautiful skeins are things that I would not allow myself to buy at the moment. But now I have the luxury of getting to try them all out. It’s badass. And after spending nearly four months without picking up my knitting, this is just the kind of thing that I needed to get me inspired again. Thanks, friends!
As part of my birthday get-together, I made my own cake. This, of course, flies in the face of conventional birthday wisdom which says that someone should make (or buy) a cake for you. I have no place in my life for conventional wisdom. Why wouldn’t I seize the opportunity to make myself the World’s Most Decadent Cake on a day that demands decadent cakes, especially if, you know, I really like to make cakes? Aidan suggested that it makes it seem as though other people (like him) could not make a cake that was good enough for my tastes. For the record, I would like to say that this is absolutely not true. I have never met a cake I didn’t like. I do not discriminate against cakes of box-mix or bakery origin. I believe that all cakes are meant to be enjoyed. And if you bring me a cake and I already have one made? Then we will rejoice together in the sheer deliciousness of our double-cake bounty.
That said, this recipe is getting filed away under “EPIC.” Dense chocolate cake + peanut butter cream cheese frosting + chocolate peanut butter ganache = divine. Aidan described it first as evil because “it’s so good you just keep eating it until it makes you sick” and then later as chocolate cake sandwiched between layers of peanut butter chocolate fudge. I call it the best birthday gift I have ever given myself.
It is admittedly a little homely, what with it’s gloppy chocolate glaze. But this cake does not need the pretense of decorations or fance. This cake is a scrappy boxer waiting to deliver a knock out blow. This cake is contending for a starring role in The Cake in the House.
|Janeane Garofalo – The Cake in the House|
I followed the recipe as is, with the small exception of making a double layer, rather than triple layer, cake. The cake batter is actually a one-bowl recipe that does not call for the use of an electric mixer. Relying on a whisk alone can make the actual mixing of the batter a bit hairy. You can think of it more optimistically as a fantastic upper arm workout. Or whip out the mixer. Whatever. Deb at Smitten Kitchen recommended freezing the cake layers for easier construction and frosting of the cake. I wrapped my cake layers in plastic wrap, put them in freezer bags, and let them freeze overnight before putting the cake together. It came together in a breeze. Per her recommendations, I also froze the frosted cake for about an hour before making and pouring on the peanut butter chocolate glaze. The cake was still a little cold when we cut into a few hours later, but that certainly didn’t affect its deliciousness.
So, in conclusion, I emphatically encourage you to make this cake. And then promptly invite me over.
Chocolate Peanut Butter Cake (Adapted from Smitten Kitchen, where it was adapted from Sky High: Irresistible Triple -Layer Cakes)
- 2 c all purpose flour
- 2 1/2 c sugar
- 3/4 c unsweetened cocoa powder (I used Hershey’s Special Dark)
- 2 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 c sour cream
- 1 1/2 c water
- 2 tbsp distilled white vinegar
- 1 tsp vanilla extract
- 2 eggs
- Preheat the oven to 350 degrees. Butter the sides and bottom of 3 8″ round cake pans (I used 2 9″ pans instead). Cut circles of parchment paper to lay on the bottom of each pan. Butter the parchment.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the oil and sour cream and whisk until blended. Gradually beat in the water. Beat in the vinegar and vanilla. Beat in the eggs until well blended, scraping down the sides of the bowl occasionally. Divide the batter among the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans for 20 minutes, then invert onto wire racks and remove the parchment paper. Let the cakes cool completely.
- To make assembling and frosting the cake easier, freeze the cake layers for at least 30 minutes.
Peanut Butter Frosting:
- 10 oz cream cheese
- 1 stick unsalted butter at room temp
- 5 c powdered sugar
- 2/3 c creamy peanut butter
- With an electric mixer, beat the cream cheese until light and fluffy. Gradually add the sugar a cup at a time, beating until blended after each addition. Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
- Add the peanut butter and beat until well blended.
Chocolate Peanut Butter Glaze:
- 8 oz semisweet chocolate, coarsely chopped
- 3 tbsp creamy peanut butter
- 2 tbsp light corn syrup
- 1/2 c half-and-half
- In a double boiler, combine the chocolate, peanut butter, and corn syrup. Whisk 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.