Made this out-of-this world cake for the family last weekend and everyone went crazy for it. Don’t be frightened by the 5 separate groups of instruction or the word ganache, this cake was surprisingly easy to make. Definitely a keeper!
Chocolate Peanut Butter Bundt Cake
Equipment
- 1 10 inch bundt pan
Ingredients
Cake
- 1 ¾ c granulated sugar
- 1 ¾ c all-purpose flour
- ¾ c cocoa powder plus 1 tbsp for dusting
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ c unsalted butter, melted, then cooled slightly
- 2 large eggs room temperature
- ¾ c sour cream room temperature
- ½ c buttermilk room temperature
- ½ c hot brewed coffee, or hot water
Peanut Butter Filling
- ¾ c creamy peanut butter
- ½ c cream cheese room temperature
- ⅓ c light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
- ¼ tsp kosher salt
Chocolate Ganache
- ⅓ c heavy whipping cream
- ⅓ c semi-sweet chocolate bar or chips
Peanut Butter Topping
- ¼ c heavy whipping cream
- ¼ c creamy peanut butter
- ½ c confectioners' sugar
- 10-12 mini peanut butter cups chopped
Instructions
Cake
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
Peanut Butter Filling
- In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).
- Add the egg and vanilla and continue to mix until combined.
- Add the flour and salt. Mix on low until fully incorporated.
Assembly
- Dust the bundt pan with the remaining tablespoon of cocoa powder.
- Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesn't sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
- Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the glaze.
Chocolate Ganache
- Place heavy whipping cream in a medium microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
- Carefully pour chocolate morsels into cream.
- Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake.
Peanut Butter Topping
- Place heavy whipping cream in a large microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
- Add peanut butter and let sit for a few minutes to soften the peanut butter. Add confectioners' sugar and whisk to combine. (It should be thick, but pourable.) Pour over chocolate ganache.
- Top with chopped peanut butter cups.
- Allow the cake to set about 10 minutes before serving.
