Cakes are my El Guapo.  ….  You know like from the Three Amigos?

I cannot seem to make a good cake.  Or cupcakes.  I don’t know what it is about them but they turn out goopy or crumbly or they fall.

The last time I made a good from scratch cake was the Melt in Your Mouth Chocolate Cake.  I believe my words were “Good bye cake mixes”!

Then I made about 6 flops.  Hello cake mixes.  *sigh*

It’s not like I have a conscious thought about them before I start or anything like that.  I see a recipe that looks yummy and I say, “That looks good, I’m going to try it!”

And then it all goes wrong.

So when this one turned out pretty good, moist and yummy, with a really sweet peanut buttery filling, I was very pleased with myself.

I spliced a couple of recipes together because I didn’t have the ingredients for either of them, and this is what I got. (even though I didn’t make it this time, that Black Cocoa cake from Baking Society is on my to-do list – looks amazing)

It made a perfect birthday cake for my big brother.   Or it would be a great any occasion cake because who doesn’t love chocolate and peanut butter??!

And the sour cream frosting?  I am going to use that all. the. time.  So easy and DELICIOUS.  And 2 ingredients!!  Love it.

Chocolate Cake with Peanut Butter Filling

Sources: Cake: Sweetapolita

Fillings and Frosting: Baking Society

 Chocolate Layer Cake

• 2-1/2 cups plus 1 Tablespoon all purpose flour
• 3 cups granulated sugar
• 1 cup plus 1 Tablespoon Cocoa Powder (try to use the best brand you can)
• 1 Tablespoon baking soda
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons salt
• 3 eggs, room temperature
• 1-1/2 cups buttermilk, room temperature (if you don’t have buttermilk, use a sour milk substitute – put 1-1/2 Tablespoons of white vinegar in measuring cup, fill with milk to 1-1/2 cups, let stand 5 minutes)
• 1-1/2 cups strong black coffee, hot (don’t worry if you’re not a coffee drinker, the coffee just enhances the chocolate, you won’t taste coffee in the cake, use instant coffee if that’s all you have)
• 1/2 cup vegetable oil
• 1-1/2 Tablespoon pure vanilla extract

Preheat oven to 350º F.  Spray or butter and flour three 8 inch round cake pans.

Sift all dry ingredients, including the sugar, into the bowl of your mixer.

In another bowl, combine all wet ingredients and lightly beat with a fork.

Add the wet ingredients to the dry ingredients and mix on medium speed for 2 minutes. The batter will be very thin so be careful about splashing!

Divide evenly among the 3 prepared pans.

Bake for 20 minutes in preheated oven and then rotate the pans in the oven.  Continue to bake for approximately another 12 minutes, until a toothpick inserted comes out almost clean (with a few crumbs).

Cool for about 20 minutes on wire racks and then invert to remove from the pans and allow to completely cool.

Peanut Butter Filling

• 1-1/3 cup smooth peanut butter
• 1/2 teaspoon vanilla
• 2/3 cup powdered sugar
• 1 stick/8 Tablespoons unsalted butter, softened

Beat all ingredients until smooth.  Divide and spread the filling between the layers of the completely cooled chocolate cake.

Sour Cream Chocolate Frosting

• 1 cup sour cream
• 8 ounces dark chocolate (at least 70% or more), cut into small pieces

Place the chocolate in the top of a double boiler and stir frequently until melted and smooth.  If you want to melt the chocolate in the microwave, make sure you check it at 15-30 second intervals, stirring well between each check, until smooth.  If chunks are still visible, better to keep stirring until they are melted to risk burning it in the microwave.

Remove from heat and place the sour cream on top of the melted chocolate.  Stir to combine, do not overmix.  Use immediately on your cake that has been filled with the peanut butter filling.  Allow to set for about 5-10 minutes.

Cake will keep at room temperature in a cake keeper for up to 3 days.