Chocolate & Peanut Butter Salute
~ Mary ~
This is my sixth time making this cake in just over a year – yes it’s THAT good! We celebrated Shawn’s birthday with the exact same menu as last year – Smoke House Ribs – Mac & Cheese – Panzanella Salad and CAKE!
Just to clear things up – this isn’t brother Sean – it’s Stephanie’s Shawn. They have moved to Indiana so we had to high tail it on over to their new house to celebrate – good times – good times – we miss them dearly!
…………funny story – Stephanie recently answered the door and was asked if her parents were home. She’s 30! She’s sweet and petite and I’ve always told her that if Maggie from the Simpsons had a voice it would be hers! Anyone who knows her can go ahead and laugh their asses off – I know I am!
We can all thank Deb from Smitten Kitchen for enticing me to not only bake this gorgeous cake, but also to buy the cookbook. Sky High cakes is LOADED with gems and I look for every opportunity to bake one of her cakes. It’s hard though because everyone wants this one. Each time making this cake I’ve changed it up a bit and believe this to be the cream of the crop!
Some other triple layer cakes you might enjoy:
I like to make this cake in parcels and start several days and up to a week in advance. That way it’s not so overwhelming. The layers of cake freeze beautifully and it’s actually easiest to frost it frozen. The frosting will also freeze, but can hold in the fridge for well over a week and the Peanut Brittle, if you choose to make it from scratch, will last weeks and weeks if you can avoid the temptation and keep it out of humidity. The day of the celebration is for assembly ONLY!
Sour Cream Chocolate Cake
– truly the easiest cake EVER and no mixer needed!
Grease and flour THREE 9″ Round Cake pans
Whisk together wet ingredients:
1 1/4 Cups Sour Cream
1 1/4 Cups Vegetable Oil
1 Cup Coffee
3/4 Cup Water
2 1/2 Tbsp White Vinegar
2 tsp Vanilla
Whisk together Dry Ingredients:
2 1/2 Cups Flour
2 1/2 Cups Sugar
1 Cup Dutch Process Cocoa Powder
1 Tbsp Baking Soda
1 tsp Salt
add dry ingredients to liquid ingredients and stir until smooth.
Makes 4# 10oz (about 9 Cups of Batter) – portion out 3 cups per layer or weigh them out (1# 8oz per pan) to be even.
Bake at 350 for 40-55 minutes or until toothpick inserted in center comes out clean.
Cool completely, wrap in Saran and freeze until ready to frost – I store mine in the pan when I freeze them so they don’t get damaged.
Peanut Butter Frosting
Equal Parts (measured by WEIGHT)
I used a pound of each – I like plenty of frosting – and don’t mind if there’s extra, but go CRAZY if there’s not enough! This amount worked out perfect!
Cream together Cream Cheese and Peanut Butter
Slowly add Powdered Sugar a cup at a time and blend until smooth.
Store in Ziploc bag in fridge or freezer.
– at end of post – I finally just made a half batch so I wouldn’t eat the other half!
1 Cup Ghiradelli 60% Bittersweet Chocolate Chips
1/2 Cup Heavy Whipping Cream
1 Tbsp Vanilla
2 Tbsps Light Corn Syrup
Melt over double boiler until smooth. Cool so it’s still runny but won’t melt the frosting. It’s a tricky combination – too hot it melts the frosting on the way down – too cold it globs along – it’s tough and I still have a hard time with it.
Be sure to frost cake layers FROZEN
Let sit in cooler until ready for ganache
Pour over ganache that’s NOT HOT. Pour in center and help it along to the edges.
Put in cooler to set
Just before serving stick in peanut brittle pieces – if you put it in too soon – they’ll likely fall over.