Ingredients

2 cups (250 grams) all-purpose flour

2 1/2 cups (500 grams) sugar

3/4 cup (about 65 grams) unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup (235 ml) neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup (240 grams) sour cream

1 1/2 (355 ml) cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 large eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

Peanut Butter Frosting

Makes about 5 cups

10 ounces (285 grams) cream cheese, at room temperature

1 stick (115 grams, 4 ounces or 1/2 cup) unsalted butter, at room temperature

5 cups (600 grams) confectioners’ sugar, sifted

2/3 cup (170 grams) smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Chocolate-Peanut Butter Glaze

Makes about 1 1/2 cups

8 ounces (225 grams) semisweet chocolate, coarsely chopped

3 tablespoons (50 grams) smooth peanut butter

2 tablespoons (40 grams) light corn syrup, honey or golden syrup

1/2 cup (120 ml) half-and-half

Preparation

  1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

  2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

  3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.