Beloved: Kyle’s Chocolate Peanut Butter Cake
- 1 devil's food cake mix (1 (18.25 ounce) package)
- 1 instant chocolate pudding mix (1 (5.9 ounce) package)
- 1 cup sour cream (240g)
- 1 cup vegetable oil (240g)
- 4 eggs (room temperture)
- 1/2 cup warm water (118g)
- 2 cups semisweet chocolate chips (320g)
- 1/2 cup unsalted butter (113g - room temperature)
- 3/4 cups chopped dark baking chocolate (165g)
- 1/2 cup hot coffee (118g)
- 1/2 cup buttermilk or water (118g)
- 1 tablespoon pure vanilla extract (4.2g)
- 6 eggs (room temperature)
- 1 cup vegetable oil (240g)
- 3/4 cups sour cream (184g - room temperature)
- 2 cups flour (240 g)
- 3/4 cups cocoa powder, sifted (88.5 g)
- 1 3/4 cup granulated sugar (350 g)
- 1 teaspoon baking powder (4g)
- 3/4 teaspoons baking soda (3 g)
- 1/4 teaspoon salt (1.4g)
- 2 cups softened unsalted butter (452g)
- 1 cup creamy peanut butter (245g)
- 3 cups powdered/icing sugar (375g)
- 1/2 tablespoon pure vanilla extract (2.1g)
- 1/2 teaspoon salt (3g)
- 2 tablespoons milk (30.25g)
Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into your prepared pans.
Bake for 18-20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap/beeswax wraps and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting the same-day, I’ll just put it in the refrigerator to chill until needed.- For Cupcakes:
Preheat the oven to 350°F. Line 2 cupcake pans with 16 cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, mix the dry ingredients on low speed for 1 minute until combined.
In a measuring cup, whisk together the wet ingredients. With the mixer on low speed, slowly pour the buttermilk mixture into the bowl and mix until just combined. Add the sour cream and mix on
medium-high speed for 2 minutes. Scrape down the sides of the bowl and continue mixing for 10 to 15 seconds. The batter will look thin and runny.
Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.
- For a three layered 8-inch cake or a four layered 6-inch cake.
Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch round pans with nonstick spray, line the bottoms with parchment paper, and spray again. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the dry ingredients on low speed for 1 minute until combined.In a measuring cup, whisk together the wet ingredients. With the mixer on low speed, slowly pour the buttermilk mixture into the bowl and mix until just combined. Add the sour cream and mix on medium-high speed for 2 minutes. Scrape down the sides of the bowl and continue mixing for 10 to 15 seconds. The batter will look thin and runny.
Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed - should be about 16 ounces of batter in each 8-inch pan or 12 ounces for each 6-inch).
Bake for 18-20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap/beeswax wraps and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting the same-day, I’ll just put it in the refrigerator to chill until needed. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Add the peanut butter to the buttercream. Whisk on medium-high speed until well combined.Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and whip on high speed for 1 minute. 2. Use immediately or store in an airtight container in the fridge for up to 2 weeks. Remove from the fridge 1 hour before using.