Peanut Butter Chocolate triple layer Cake

Mum and Dad's german wedding anniversary. This cake is heavier than they like, but i had do that, it's so fu**ing good!
Try it! Its heavy even when you bake it! =D


Ingredients
For Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Peanut Butter Frosting
10 ounces cream cheese, room temperature
1 stick (4 ounces) unsalted butter, room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
Chocolate-Peanut Butter Glaze:
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half


Preheat the oven to 180 degrees. Butter the bottoms and sides of three 8-inch round cake pans. Cut three rounds of parchment paper to line the bottom of each pan; butter the parchment paper.
Sift flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine. Add in oil and sour cream; whisk to blend. Beat in water gradually. Add vinegar and vanilla. Beat in eggs until well blended. Scrape down the sides of the bowl to ensure batter is well-mixed. 

Divide evenly between 3 prepared pans.
Bake for 30 to 35 minutes, or until it passes the toothpick test. Cool in the pans for 10-20 minutes. Turnout onto wire racks, carefully peel off the paper liners, and firm them up in the freezer for 30 minutes.

To frost, place one layer flat side up on a cake stand or serving plate. Spread Peanut Butter Frosting evenly on top, repeat with the next layer. Place the last layer on top and frost the entire cake with a thin layer of frosting – you are going to make a crumb coat; this part is crucial (a crumb coat keeps crumbs from showing up on your final layer of frosting).
Put the cake (with a thin layer of the peanut butter frosting all over) back in the freezer for 20 minutes. The frosting will now be somewhat firm on the cake, now you can use the remaining frosting to cover the entire cake, without a crummy mess! When fully frosted, you may want to chill again for 10 minutes.
To decorate with the glaze, set the cake plate on a sheet of parchment paper to catch drips. Pour the glaze directly over the center of the cake, and using a spatula, spread it lightly over the top and to the edges so that it falls down the sides in large drips. To set the cake, you may want to refrigerate it again when you’re done.
Beat the cream cheese, butter and peanut butter until light and fluffy in a large bowl with a mixer. Add the confectioners’ sugar gradually, mixing thoroughly and scraping down the sides of the bowl often. Continue to beat until blended, about 3 to 4 minutes.

If you do have a double boiler or a metal bowl that you can set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook while whisking often until the chocolate is melted and the mixture is smooth. Last, remove from the heat, whisk in the half-and-half and beat until smooth. Pour over the cake while still warm =D