Chocolate Peanut Butter Bundt Cake

RatingDifficultyIntermediate

A Bundting combination of chocolate with creamy peanut butter.

Chocolate Peanut Butter Bundt Cake

Yields12 Servings
Prep Time1 minCook Time40 minsTotal Time41 mins

 ¾ cup butter, softened
 ¾ cup sugar
 ¾ cup brown sugar
 2 tsp vanilla
 2 eggs, room temperature
 1 ⅔ cups flour
 ¾ cup cocoa
 1 tsp baking soda
 ¾ tsp salt
 ¾ cup buttermilk
  cup sour cream
 170 g bittersweet chocolate, coarsely chopped
 1 ¼ cups semisweet chocolate chips
 7 tbsp heavy cream
 1 cup creamy peanut butter
 ¾ cup powdered sugar, sifted
Bakeware

Directions

1

Preheat oven to 160°C with oven rack in center of oven.

2

Grease and flour your Bundt pan and set aside.

Prepare the batter
3

In large bowl, combine butter, sugar and brown sugar; beat on medium speed until light and fluffy. Stir in vanilla, and add eggs one at a time, beating well after each addition.

4

In medium bowl, sift together flour, cocoa, baking soda and salt. On low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour.

5

Add sour cream then beat on medium speed for 1 minute, scraping bowl often. Fold in chopped chocolate, then spoon the batter into your prepared pan.

Peanut butter filling
6

In medium bowl, combine peanut butter and powdered sugar; mix well.

7

Spoon over the batter, making sure that the filling does not touch sides of the pan.

Baking
8

Bake for 40-45 minutes, until a toothpick inserted comes out clean.

9

Transfer to a wire rack and let cool for 15 minutes before inverting the pan to remove your cake.

Glaze
10

In medium saucepan, combine chocolate chips and whipping cream. Cook on low heat, stirring constantly, until smooth and melted. Remove from heat and cool slightly.

11

Place the cake on a serving platter and spoon the glaze over it. Garnish with chocolate curls and peanuts, and serve with whipped cream if desired.

Category

Ingredients

 ¾ cup butter, softened
 ¾ cup sugar
 ¾ cup brown sugar
 2 tsp vanilla
 2 eggs, room temperature
 1 ⅔ cups flour
 ¾ cup cocoa
 1 tsp baking soda
 ¾ tsp salt
 ¾ cup buttermilk
  cup sour cream
 170 g bittersweet chocolate, coarsely chopped
 1 ¼ cups semisweet chocolate chips
 7 tbsp heavy cream
 1 cup creamy peanut butter
 ¾ cup powdered sugar, sifted
Bakeware

Directions

1

Preheat oven to 160°C with oven rack in center of oven.

2

Grease and flour your Bundt pan and set aside.

Prepare the batter
3

In large bowl, combine butter, sugar and brown sugar; beat on medium speed until light and fluffy. Stir in vanilla, and add eggs one at a time, beating well after each addition.

4

In medium bowl, sift together flour, cocoa, baking soda and salt. On low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour.

5

Add sour cream then beat on medium speed for 1 minute, scraping bowl often. Fold in chopped chocolate, then spoon the batter into your prepared pan.

Peanut butter filling
6

In medium bowl, combine peanut butter and powdered sugar; mix well.

7

Spoon over the batter, making sure that the filling does not touch sides of the pan.

Baking
8

Bake for 40-45 minutes, until a toothpick inserted comes out clean.

9

Transfer to a wire rack and let cool for 15 minutes before inverting the pan to remove your cake.

Glaze
10

In medium saucepan, combine chocolate chips and whipping cream. Cook on low heat, stirring constantly, until smooth and melted. Remove from heat and cool slightly.

11

Place the cake on a serving platter and spoon the glaze over it. Garnish with chocolate curls and peanuts, and serve with whipped cream if desired.

Chocolate Peanut Butter Bundt Cake
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