Chocolate Layer Cake with Peanut Butter Frosting
- 1½ cups water
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- ¼ cup unsweetened cocoa powder
- 4 ounces 60% cacao semisweet chocolate, chopped
- 6 tablespoons unsalted butter
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- Peanut Butter Frosting (recipe follows)
- Garnish: halved mini peanut butter cups
- Preheat oven to 350°. Spray 2 (9-inch) cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In a large saucepan, whisk together 1½ cups water and sugars; bring to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Remove from heat. Immediately whisk in cocoa. Add chopped chocolate and butter; let stand for 2 minutes. Stir until chocolate is melted and mixture is combined. Stir in sour cream and vanilla. Whisk in eggs.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to chocolate mixture, whisking just until combined. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- Place 1 cooled cake layer, flat side down, on a serving plate. Spread 2 cups Peanut Butter Frosting onto layer. Place remaining cake layer, flat side up, on top of frosting. Spread 2 cups frosting in a thin layer on top and sides of cake to create a crumb coat. Refrigerate until frosting is firm, about 20 minutes.
- Spread remaining Peanut Butter Frosting on top and sides of cake, and refrigerate until set, about 20 minutes. Garnish with mini peanut butter cups, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chocolate-layer-cake-peanut-butter-frosting/
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