PER IL COMPEANNO DI MIA MADRE ED IL MIO COMPLEANNO—Chocolate Peanut Butter Cheesecake Cake!

by valentinalucia

Immediately when I saw this recipe from Erin’s Food Files come up on my massive Google Reader list, I knew I wanted to make it with my mom. Our birthdays are two days apart (hers on May 2nd and mine on May 4th), and since I knew I would be home from college the weekend after my birthday, I thought this would be a great way to do something together to celebrate both our birthdays and being home. It’s a massive cake, full of choco-peanut-creamcheese-goodness—Chocolate Peanut Butter Cheesecake Cake!

It may be a layer cake with cheesecake in the middle, but this dessert was fairly easy to make. The cheesecake layer has all of five or six ingredients, creating a simple yet delectable center layer. The chocolate cake layers had a few more ingredients to them, but nothing too difficult. The most interesting ingredient to the chocolate cake s a cup of brewed coffee, which I think enhances and deepens the cocoa flavor, without making it too overpowering. It also makes your kitchen smell lovely when you pour the coffee into the cocoa batter!

Of course, the star of the cake is the peanut butter icing. Really, this layer cake on its own is very simple and basic—you could really switch up icing flavors and make multiple different layer cakes for different occasions. The peanut butter icing, though, is awesome—creamy, not too sweet, and packed with peanut butter flavor. It’s not overwhelming as if you’re icing your cake with pure peanut butter, rather the mix of peanut butter, cream cheese, and confectioners’ sugar creates the perfect balance of peanut butter richness and sugary sweetness. Definitely a keeper, and a recipe that I would come back to and experiment with by creating different frosting/cake flavor combos!

Chocolate Peanut Butter Cheesecake Cake

Adapted from Erin’s Food Files

Ingredients:

Cheesecake
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tablespoon vanilla extract
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

Cake
nonstick spray, for the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large or large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Frosting
8 ounces cream cheese
3 cups confectioners’ sugar
3/4 teaspoon salt
1 1/2 cups creamy peanut butter
1 teaspoon pure vanilla extract
3/4 cup heavy cream

For preparations, check out Erin’s Food Files for the original post/recipe.

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