Very simple to make and delightfully creamy artichoke dip. Pita chips or cut baguettes should be served warm.
| Prep Time: | 1 hr |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 35 mins |
| Total Time: | 4 hrs 10 mins |
| Servings: | 14 |
| Yield: | 1 triple layer 8-inch cake |
Ingredients
- 2 ½ cups white sugar
- 1 cup canola oil
- 1 cup sour cream
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- 2 tablespoons rice vinegar
- 3 teaspoons pure vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 ½ cups water
- 2 ½ (8 ounce) packages cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 10 cups confectioners’ sugar
- 1 ½ cups smooth peanut butter
- 8 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- ½ cup half-and-half
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
- Mix sugar, oil, sour cream, cocoa powder, eggs, vinegar, vanilla, and salt together in a mixing bowl. Add flour and water in batches, mixing and alternating between each, until incorporated. Whisk to create a smooth batter. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Combine cream cheese and butter for frosting in a very large mixing bowl with an electric mixer. Slowly add confectioners’ sugar a few cups at a time until smooth. Mix in peanut butter to incorporate thoroughly.
- Generously distribute the frosting between the layers of the cake and on the top and sides. This frosting is a bit firm and easy to work with. At this point, place the cake in the refrigerator for at least 1 hour to set; it will be extremely heavy.
- Microwave chocolate, peanut butter, and corn syrup for glaze together in short 30-second intervals, mixing between each, until the chocolate is melted. Whisk in half-and-half until smooth. While warm, drizzle over the frosted cake.
- Place the cake back into the refrigerator to set, about 30 minutes. Remove the cake from the refrigerator 30 minutes to 1 hour before serving.
- I like to insert a round Silpat(R) at the base of each pan before greasing and flouring. Pam(R) for baking is a good choice to quickly grease and dust the pans.
- Nutrition data for this recipe includes the full amount of frosting. The actual amount of frosting consumed will vary.
Nutrition Facts
| Calories | 1290 kcal |
| Carbohydrate | 161 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 28 g |
| Sodium | 456 mg |
| Sugars | 136 g |
| Fat | 70 g |
| Unsaturated Fat | 0 g |