Chocolate Peanut Butter Bundt Cake
2017-08-21 14:08:18
Serves 8
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 20 min
Chocolate Batter
- 1 cup sugar
- ΒΌ cup oil
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup boiling water
- 2 teaspoons instant espresso powder
- 3/4 cup + 2 tablespoons flour
- 1/2 cup + 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Peanut Butter Batter
- 1/4 cup butter, room temperature
- 3/4 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Peanut Butter Ganache
- 2 tablespoons peanut butter
- 2-3 tablespoons whole milk
- 3/4 cup powdered sugar, sifted
Chocolate Ganache
- 1/2 cup milk chocolate chips
- 3 tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees, spray a Bundt Cake pan with pam and sprinkle with flour.
- For the Chocolate Cake layer, in a large bowl beat together the sugar and oil. Combine the instant espresso powder with the boiling water. In a small bowl, whisk together the egg, vanilla, milk and cooled espresso. Beat in to the sugar and oil mixture. In a separate medium bowl, stir together the flour, cocoa powder, baking powder soda and salt. Add the dry ingredients to the wet, 1/3 at a time, beating to combine.
- Next begin making the peanut butter batter. In a large bowl, cream the butter, peanut butter and sugar together. Beat in egg and vanilla. In a separate medium bowl, combine the flour, baking powder and salt. Add 1/3 of your dry ingredients to the wet, followed by 1/3 cup of milk. Alternate until everything is added.
- Pour half the chocolate batter into the pan. Pour the peanut butter batter over the chocolate and use a butter knife to swirl. Pour the remaining chocolate batter on top and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the peanut butter ganache by beating ingredients together in a medium bowl until smooth.
- Next make the chocolate ganache. Add the heavy cream to a medium microwave safe bowl and microwave until hot, 45 seconds. Add the chocolate chips to the hot cream and stir until smooth.
- Once the cake has cooled for 10-15 minutes, invert onto a large plate or cookie sheet. Allow the cake to cool completely for one hour minimum (I placed mine in the fridge to speed along.
- Pour the chocolate ganache over the top of the entire cake, allowing to drip over sides. Using a fork, drop streaks of peanut butter ganache over the chocolate. Slice and enjoy!
Adapted from Like Mother, Like Daughter
Adapted from Like Mother, Like Daughter
SALT & PREPPY https://www.saltandpreppy.com/
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