A few months ago, I saw this recipe on Smitten Kitchen and said something along the lines of “Peanut butter and chocolate cake tower? OH YES I WILL BE MAKING THAT.” With my roommate Janine’s birthday on the way, I finally had my excuse.
I purchased an offset spatula for the job, which may now be my most prized possession.
I also purchased chocolate, cream, peanut butter, butter, cream cheese, icing sugar, sour cream, flour, and then a gym pass.
Deb of Smitten Kitchen described this chocolate cake as “INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.” I nearly ignored these instructions, believing myself to be above thin slices of cake. I like wedges, something sturdy. Her advice turned out to be an understatement, however, as this cake was beyond intense. It was so awesomely rich and fudgey that even I had to stop after my reasonably allotted portion. You simply CANNOT wedge this one, and I mean that in the best possible way.