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Peanut Butter and Chocolate Bundt Cake

Peanut Butter and Chocolate Bundt Cake
Yields
12 servings

 

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ingredients

Peanut Butter and Chocolate Bu

¾
cup cocoa powder
¾
cup boiling water
3
oz bittersweet chocolate, chopped
¾
cup sour cream
¾
cup butter, softened
1 ⅔
cup packed brown sugar
2
egg
2
tsp vanilla
1 ¾
cup all purpose flour
tsp baking soda
½
tsp salt
1
cup whipping cream
½
cup chopped roasted peanuts

Peanut Butter Filling

chunky peanut butter
cup cream cheese, softened
1
Tbsp butter, softened
3
egg yolk
1
tsp vanilla
cup granulated sugar
2
Tbsp all purpose flour
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directions

Step 1

Grease 10-inch Bundt pan; set aside.

Step 2

PEANUT BUTTER FILLING: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch plain tip. Place upright in tall container and set aside in refrigerator.

Step 3

In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.

Step 4

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.

Step 5

Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.

Step 6

Bake in centre of 350°F oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.

Step 7

Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.

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