Categories Cake Chocolate Egg Nut Dessert Bake Cream Cheese Winter Sour Cream Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Make peanut butter mixture:
- Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
- Make chocolate mixture:
- Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
- Fill baking pans:
- Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
- Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
- Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
- Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
- Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.
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