Chocolate Peanut Butter Bundt Cake

• portionen: 12 servings
• aktive zeit: 20 minutes
• gesamtzeit: 2 hours 15 minutes

Zutaten

1¾ cups (375 g) granulated sugar

1¾ cups (219 g) all-purpose flour

¾ cup (65 g) Dutch-processed cocoa powder, (plus 1 tablespoon for dusting)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

½ cup (1 stick / 113 g) unsalted butter, (melted, then cooled slightly)

2 large eggs, (room temperature)

¾ cup (173 g) sour cream, (room temperature)

½ cup (123 g) buttermilk, (room temperature)

½ cup (119 g) hot brewed coffee, (or hot water)

¾ cup creamy peanut butter

½ cup cream cheese, (room temperature)

⅓ cup light brown sugar, (packed)

1 large egg, (room temperature)

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

¼ teaspoon kosher salt

⅓ cup heavy cream

⅓ cup (2-ounce chocolate bar) semisweet chocolate, (chopped)

¼ cup heavy cream, (plus more as needed)

¼ cup creamy peanut butter

½ cup confectioners’ sugar

10-12 mini peanut butter cups, (chopped)

Anweisungen

Cake

Make cake. Preheat oven and prepare bundt pan.

Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.

Whisk together dry ingredients.

In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Mix together wet ingredients.

In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.

Pour wet ingredients into dry ingredients and mix.

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

Make filling. Mix peanut butter, cream cheese, and brown sugar.

In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).

Mix in egg and vanilla.

Add the egg and vanilla and continue to mix until combined.

Add flour and salt.

Add the flour and salt. Mix on low until fully incorporated.

Assembly

Assemble. Dust pan with cocoa powder.

Dust the bundt pan with the remaining tablespoon of cocoa powder.

Pour 2/3 of batter in pan; top with filling; pour in remaining batter.

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

Make ganache. Boil heavy cream.

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.

Pour chocolate into cream.

Carefully pour chocolate morsels into cream.

Let ganache rest 5 minutes.

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

Make peanut butter topping. Boil heavy cream.

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. Let it sit. Add sugar.

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 peanut butter cups.

Top with chopped peanut butter cups.

Allow the cake to set about 10 minutes before serving.

Nährwertangaben

• Kalorien: 751 kcal