The Long-Awaited Chocolate Yogurt Cake with Peanut Butter Cream Cheese Frosting and Chocolate Peanut Butter Ganache

The Cake.

The Death-by-Chocolate-and-Peanut-Butter Cake.

The Gain-Five-Pounds-by-Reading-the-Recipe Cake.

Yum.

I've become the office baker. Birthdays are my domain. In September a girl I am close with celebrated her birthday, and requested a cake with chocolate and peanut butter... a girl after my own heart. I had bookmarked this recipe so so long ago, and was just itching for an excuse to make it. It was so so good, sinful and rich and moist and delicious. I've made it twice since then, once for another birthday and once because, well, why the hell not? (Reason why not: unhealthy BMI!) Enjoy.

Chocolate Yogurt Cake with Peanut Butter Frosting and Chocolate Peanut Butter Ganache

Adapted from Smitten Kitchen, adapted from Irresistable Triple Layer Cakes



Chocolate Yogurt Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup plain yogurt
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350 F. Butter the bottoms and sides of three 8-inch cakepans.

Sift flour, sugar, cocoa powder, baking soda, and salt in a large bowl; combine them well. Add the oil and yogurt and blend. Slowly beat in the water, then the vinegar and vanilla. Whisk in eggs and beat until well incorporated.
Bake 30 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool completely in fridge.
Frost and top with ganache. Refrigerate to allow cake to set. Remove 1 hour before serving.



Peanut Butter Frosting
(I usually double this)

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Beat cream cheese and butter until fluffy. Add the confectioners’ sugar 1 cup at a time, mixing thoroughly. After all sugar is incorporated, beat on medium speed until fluffy, about 3 to 4 minutes.

Add peanut butter and mix until blended.


Chocolate-Peanut Butter Glaze

8 ounces seimsweet chocolate, chopped
4 tablespoons smooth peanut butter
1/2 cup half-and-half

Melt the chocolate and peanut butter over a double boiler, stirring often. Remove from heat, whisk in half-and-half, and beat until smooth.