So, I bought this antique cake plate that I LOVE and it was just begging for a cake. I was going to make one of my go to cake recipes, but I decided to switch it up and combine two of my very favorite flavors - chocolate and peanut butter.
This cake it one of my favorite recipes for a from scratch chocolate cake - it's moist and so flavorful. Even if you don't like a peanut butter frosting, file this cake recipe away! You can use it with just about any frosting and it's always great.
And speaking of this frosting...wow. It's one of my favorites. You'll notice that I always make a LOT of frosting. I pack up the extra in a storage container and whoever wants more can add some to their slice!
Chocolate Sour Cream Cake with Peanut Butter Frosting
For the Cake:
3 cups all purpose flour (plus extra for pans)
2 Tablespoons cornstarch
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup boiling water
2 sticks unsalted butter, softened to room temperature (plus extra for pans)
2.5 cups white sugar
1 Tablespoon vanilla
1 cup sour cream (light sour cream is fine)
For the Frosting:
1.5 pounds of powdered sugar (I buy the 2lb bag and use 3/4 of the bag)
2 cups creamy peanut butter
2 sticks unsalted butter, at room temperature
1/4 cup milk, plus more if needed
Preheat oven to 350.
In a saucepan, bring water to a boil. Add cocoa and whisk until dissolved. In a mixer, combine butter and sugar. Add eggs and vanilla. Add cocoa. Add sour cream. Mix well.
In a bowl, combine flour, cornstarch, soda, powder and salt. Add in batches to wet mixture, stirring to combine.
Use extra butter to coat two 9" round pans. Be sure to get the sides! Add a couple of tablespoons of flour and rotate the pan to coat. Tap out extra over a trash or sink.
Divide batter evenly between the two pans. Slap pans on the counter once to knock out air bubbles from cake.
Bake about 30 minutes, checking with a toothpick for doneness. I usually pull them out just before their done.
Remove from pans to wire racks and let cool completely.
For the Frosting:
In a mixer combine butter and sugar. Add peanut butter and milk as needed until desired frosting consistency is reached.
NOTE: When I make a cake like this, I usually frost the middle before adding all the milk. The frosting will be thicker and won't squish out! Once I've put the frosting in the middle, I thin out the remaining frosting with a little more milk for a more spreadable consistency.
Frost and serve! Store extra frosting in the refrigerator.