My step-dad’s birthday was last week. Since my mom and him were making the trip down to visit, I figured I would make him a cake. He has always been there for me, helping me when my car wouldn’t start because it was negative 30 degrees out and my battery bit it, telling me the apartment I was looking at was junk, being around for a hug when my heart was broken and showing me where to go for ice cream (it’s a summer ritual, we all walk to the ice cream place to burn off the calories before eating the ice cream…haha). He really deserves a top notch cake.
This is cake of the year. Not only did it look amazing, it taste amazing.
Dark Chocolate Cake with Peanut Butter Filling
Adapted from King Arthur Flour
1 cup granulated sugar
1 cup AP Flour
1 Tablespoon cornstarch
1/3 cup Double-dutch dark cocoa powder (you CAN use regular dutch process if you can’t find this)
1 tsp baking powder
1 tsp espresso powder (I had to use instant coffee because I couldn’t find any, I need to order it)
1/4 tsp baking soda
1/2 tsp salt (not kosher, regular table salt)
2 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup + 2 Tablespoons water
Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8 inch round cake pan (I use a parchment liner too and grease and flour that as well). Pan needs to be at least 2 inches tall.
Mix together dry ingredients in the bowl of a stand mixer with flat beater. Add eggs, oil and vanilla and beat until there are no lumps. Gradually add water until well incorporated and mixture is smooth. Pour into cake pan and bake for 35-38 minutes. Cool the cake for 10-15 minutes in the pan, then run a knife around the outside of the cake, remove cake from pan and cool completely.
Meanwhile make peanut butter filling…
3/4 cup creamy peanut butter
2 cups confectioners’ sugar r
1 tsp vanilla extract
1/3 cup heavy cream
Place all ingredients in a bowl and beat until smooth.
Once cake is completely cool, cut in half horizontally. Place one half, cut side up onto a cake plate (or plate, whatever you have). Pour all of the peanut butter fulling onto the cake half and with a knife spread it evenly across the surface. Place remaining half cut side down on top of filling. Refrigerate for about an hour to set.
1 cup chopped bittersweet chocolate
6 tablespoons heavy cream
1/2 cup chopped salted peanuts (optional, but I’m assuming if you’ve made it this far, you’re not allergic to peanuts and this makes it pretty to look at)
Combine chocolate and cream in the bowl of a double boiler and mix until chocolate is melted. Allow to sit at room temperature for about 30-45 minutes. Pour glaze onto cake. Decorate with chopped peanuts.
Eat for breakfast. Lunch. Dinner. Whenever the urge strikes to eat it, eat it.
I have extra if anyone wants some, but it will probably be devoured in the next 24 hours so get here quick.