Sunday 15 December 2013

Chocolate Cake with Peanut Butter Icing

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The beginning of December marks two thing in my calendar. 1. It's the time when I feel it is officially okay to snow, and 2. Other Half is ringing in another year of life. Snow is not a thing in southern China, but birthdays are and what's a birthday without cake? Not much, if you ask me. Which is why every December I roll up my sleeves, head into the kitchen and do my best to outdo myself from the year before.  And judging by the reviews from Other Half and the party goers that helped us celebrate, this one was a win.

I've spoken about this before, but Other Half is a peanut butter and chocolate fiend. The only combination that makes him happier is chocolate chip cookies and milk (there's definitely a theme to his food choices). And so each year I attempt a new twist on what I've done in the past.  One year it was a ice cream brownie cake concoction.  Last year it was this chocolate peanut butter "pie".  This year, it's a chocolate cake (with chocolate chips) and peanut butter icing. Neither element was too sweet and both were mouth watering-ly good on their own, the combo of the two put it over the edge. Yum!

Chocolate Cake with Peanut Butter Icing
cake recipe from: 5 second rule 

For the cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, melted about halfway
6 tablespoons sour cream
1 cup milk
2 eggs, at room temperature
1/2 cup mini chocolate chips

For the icing:
1 cup icing sugar (or more to taste)
1 cup peanut butter
1/4 cup greek yogurt

  1. Preheat the oven to 325 degrees. Grease a 9-inch round cake pan. Line with parchment.
  2. Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl. 
  3. Add the butter, sour cream, milk, egg, and mini chips. Stir until well combined and scrape into the prepared cake pan. 
  4. Bake in the center of the oven for 30 to 35 minutes, until the cake is firm to the touch, a skewer withdraws clean, and the cake is just beginning to pull away from the sides. (NOTE: these are the bake time instructions from the original recipe - if you're like me and you're baking in a tiny oven that seems to be overly hot... check it after 10, it's probably done.)
  5. Once out of the oven, allow to cool for approximately 5 minutes and then remove from pan and allow to cool completely on a wire rack.
  6. While the cake is baking, whip up the icing by combing all ingredients into a bowl and mixing until well combined.  Taste tests are recommended but caution is necessary - this stuff is addictive!
  7. Once the cake is completely cool, place one layer on a plate and ice with approximately 1/3 of the icing. Carefully place the second layer on top and cover with the remaining icing.
  8. Over with sprinkles, stick in some candles and enjoy!

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