Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
"Adapted from Sky High: Irresistable Triple-Layer Cakes via Smitten KitchenThis cake is seriously intense, in a very good way. Treat it with some cautious respect and serve it in thin slices with a glass of cold milk (or if you're like me and not a big milk fan, a tall glass of water).The recipe has you make this using three 8-inch cake pans, but I only have 2, so decided to go with 9-inch pans since I have a ton of those. If you only have two, you can just bake them in batches. I like to spread the work over a couple of days, so I often make the cakes a day or two in advance, freeze them, and then proceed with the frosting and ganache on the day that I'm going to serve it...."
INGREDIENTS
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2 cups all-purpose flour
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2 1/2 cups sugar
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3/4 cup unsweetened cocoa powder, preferably Dutch process
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2 teaspoons baking soda
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1 teaspoon salt
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1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
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1 cup sour cream
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1 1/2 cups water
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2 tablespoons distilled white vinegar
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1 teaspoon vanilla extract
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2 eggs
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10 ounces cream cheese, at room temperature
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1 stick (4 ounces) unsalted butter, at room temperature
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5 cups confectioners’ sugar, sifted
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2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
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8 ounces bittersweet chocolate, coarsely chopped
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3 tablespoons smooth peanut butter
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2 tablespoons light corn syrup
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1/2 cup half-and-half
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