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Chocolate Peanut Butter Triple Layer Cake with Pistachios and Hint of Orange

Posted on: 23rd Dec 2008

[inspired by Dinner Cakes who was inspired by Sky High: Irresistible Triple-Layer Cakes]

INGREDIENTS

for the chocolate layers

  • 2 cups plain flour
  • 2½ cups golden caster sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • ¾ cup vegetable oil, neutral one that does not have strong taste or smell, like canola or Carotino oil, or even
  • yellow olive oil not the extra virgin one
  • 1 cup soured cream
  • 1½ cups water
  • 2 tbs white vinegar, I used rice vinegar
  • ½ tbs orange extract
  • 2 eggs
  • 2-3 tbs unsalted butter to butter the tins

for the peanut butter frosting

  • 300g cream cheese / soft cheese spread
  • 115g unsalted butter (a little bit less than half a bar)
  • 3½ cups icing sugar
  • 340g jar of smooth peanut butter

for decoration

100g unsalted pistachio nuts (chopped)

EQUIPMENT

  • 3 round 9” (22,8 cm) non stick cake tins
  • spatula
  • food processor to make peanut butter frosting
  • cake stand or disposable cake base
  • 3 circles (9” – 22,8 cm) from baking paper
  • whisk
  • more baking paper
  • cling film

METHOD

  1. For the chocolate layers butter all 3 tins with unsalted butter, place on the bottom of the tins baking paper circles and also butter them. Preheat oven to 170°C (338°F).
  2. In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs and soured cream, whisk until well blended. Add orange extract and vinegar. Pour batter into 3 baking tins, about 2 cups to each. If you don’t have 3 baking tins you can divide mixture and bake one at the time. Layers should bake for about 30 minutes. Let them cool down a little bit before removing from the tins and peeling of the paper circles.
  3. When chocolate layers are completely cooled down, place them for at least 1 hour in the fridge or even better overnight. Separate them with baking paper so they won’t stick together, cover with cling film so they won’t dry out.
  4. To assemble the cake prepare peanut butter frosting beating together in food processor cream cheese, butter, peanut butter and sugar until smooth. Divide this mixture into 4 even portions. Place first chocolate layer on the cake stand or base, spread on the top of it with spatula 1 portion of the frosting, repeat the same with the next 2 chocolate layers. The last portion of frosting use to cover sides of the cake.
  5. Sprinkle with chopped pistachios, place in the fridge for at least 2 hours.

Make 12-14 portions.

NOTES

This cake is very sweet so you will need some sour drink (like cranberry juice) to go with it or unsweetened coffee.

I made this cake for my partners birthday, that is today… happy birthday Michael… I’m glad you liked it :)

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Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

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Comments

  1. Wow, I like the use of pistachio for decoration. How did it influence the taste? Was the use of orange extract noticeable?

  2. Edwin, I’m glad to hear that ;)
    Pistachios made it a little bit less sweet and gave texture. Orange was hardly noticeable, but did the work. I love peanut butter with orange jelly… that is why I used this flavour :)

  3. Goodness me, this looks insanely good.
    Cheers,
    Elra

  4. What a delicious looking cake!

  5. A gorgeous looking cake!

    Happy Holidays!

    Rosa

  6. Oh, wow, this is making me SO hungry. It’s beautiful, Margot! What a great birthday cake.

  7. Hi Margot, your cake looks stunning with the pistachios – love – love – love it! I hope hubby had a great birthday day and please send him my best wishes :D

    Merry Christmas to you and yours :D

    Rosie x

  8. chocolate peanut butter…..drool….orangey…pistachio….drool….WOW yummy! its going to be a yummy holiday season wt that recipe! merry christmas!

  9. Wow! This looks amazingly good! I love peanut butter and chocolate together and the pistachios are like an added bonus. I’m going to have to try this for a tea I am hosting next week!

  10. What an amazing cake! Happy holidays!

  11. What a cake! I’ve never seen such a combination. Very nice.

  12. Wow, that looks like a lot bit of delicious. Serious looking cake.

  13. Oooh, I like…that’s an intense looking cake, pistachios sound like a delicious addition.

  14. Hello, delicious!

  15. Oh wow, this looks absolutely gorgeous and I am sure it was delicious. Love the combination of flavours and colours.

  16. i amde this cake for my bfs birthday an can certainly say he enjoyed it so much but the recipe doesnt require 3 9 ” tins as mine just as say covered 2 8 inch altho one would have been sufficient

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