I love all things food- growing, eating, baking, grilling, trying new recipes, feeding other people things I've made.
I made this for my wedding cake. Everyone loved it. Several people told me they don't like peanut butter & chocolate together but loved this cake. It's rather rich, so small pieces are a must. Vanilla ice cream &/or coffee would be a great compliment!
I've recently had health complications and new food allergies added to my existing food allergies, so I can't eat this cake any more. But I saw this thread and just had to share because it's so good and everyone loves it!
Recipe from Smitten Kitchen https://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/
Smitten Kitchen says "Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from Sky High: Irresistible Triple-Layer Cakes" by Huntsman, Wynne, & Rupp.
This cake is super moist, which makes it difficult to handle in large cakes (10"+). So if you're making large cakes, reduce the water in the cake batter by 1/4 cup per recipe. One recipe makes 8 cups of batter.
The recipe below is directly from Smitten Kitchen. I only slightly alter the Chocolate-Peanut Butter Glaze when I make it by using 9 TBS peanut butter instead of 3.
Chocolate-Peanut Butter Cake
The Cake
Makes 8 cups of batter
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. Theyll defrost quickly once assembled. Youll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
Deb note: Making a crumb coat of frostinga thin layer that binds the dark crumbs to the cake so they dont show up in the final outer frosting layeris a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you mask your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.
Deb note: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect youll get from the Chocolate-Peanut Butter Glaze.
5. To decorate with the ChocolatePeanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.
Peanut Butter Frosting
Makes about 5 cups
10 oz. cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
5 cups confectioners sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesnt separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
In the top of double boiler combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, 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.
Happy eating!!!
Bee
half are decorated and half aren't but here's the lemon ones, vanilla sponge with lemon curd on top and lemon fondant 
