Chocolate Peanut Butter Cake

Ingredients

for three 20 cm cake layers:

Flour 220 g

Sugar 500 g

Cocoa powder 85 g

Baking soda 2 tsp

Salt 1 tsp

Vegetable oil 225 g

Sour cream 240 g

Water 360 g

Vinegar 9% 2 tbsp

Vanilla extract 1 tsp

Eggs 2 pcs

For the frosting:

Cream cheese 280 g

Butter 100 g

Peanut butter 200 g

Icing sugar 50 g

For the chocolate-peanut glaze:

Chocolate 200 g

Sugar 3 tbsp

Peanut butter 3 tbsp

33% cream 150 ml

Milk 100 ml

Mix the flour, sugar, cocoa, baking soda, and salt. Add the butter and sour cream, mixing on medium speed. Gradually pour in the water, mixing well. Now add the vinegar and vanilla, and finally the eggs. Yes, the batter will be runny, but don't worry, it will bake through and, what's more, rise well in the oven. Divide the batter among three pans and bake for about 40 minutes (check with a toothpick).

For example, you can use two pans, pouring 2/3 of the batter into one (it will bake for about an hour). In this case, you will need to cut the cake, but this should be done after removing it from the freezer (more on that below!).

Let the cakes cool slightly and remove them from the pans. Do this with extreme care, as the resulting cakes will be extremely soft and delicate. To assemble the cake and frost it without any problems, let them cool slightly to room temperature, wrap them in plastic wrap, and freeze for 30 minutes.

Whip the cream cheese with the butter and peanut butter, gradually adding the powdered sugar.

Remove the cake layers, which have firmed up in the freezer, and begin assembling. First cake layer, frosting; second cake layer, frosting; third cake layer. Now spread a thin layer of frosting over the top and sides of the cake. Refrigerate it along with the remaining frosting.

This step will allow the remaining frosting to be applied evenly and beautifully to the cake, preventing any chocolate chips from getting on the surface. After the frosting has firmed up and the remaining frosting has been spread onto the cake, return the entire structure to the refrigerator until firming up again.

 This time, to ensure the final touch, the chocolate-peanut butter glaze, spreads evenly across the surface and beautifully decorates our cake, we'll add the following:

Pour the chocolate, sugar, and peanut butter into the heavy cream and milk and heat until smooth.

Remove the glaze from the heat and let it cool slightly (keep an eye on it!) until it thickens. Pour the chocolate mixture over the cake, spreading it evenly over the surface and letting it run down the edges.

Enjoy!