Friday, June 12, 2015

Chocolate Peanut Butter Bundt Cake

I took this to a silent auction at church.  While I didn't get to taste the finished product, I did get to taste each part of the batter and toppings.  I WILL be making this again.  Peanut butter and chocolate, what's NOT to love?
Chocolate Peanut Butter Bundt Cake

For the Chocolate Batter:

1 cup sugar
¼ cup oil
1 egg
1 tsp vanilla
½ cup milk
¾ cup + 2 TBS flour
½ cup +2 TBS cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup boiling water

 For the Peanut Butter Batter:

¼ cup butter, room temperature
¾ cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1⅓ cups flour
2 tsp baking powder
½ tsp salt
1 cup milk

 For the Peanut Butter Ganache:

8 oz peanut butter chips
½ cup heavy cream
⅓ cup peanut butter

For the Chocolate Ganache:

4 oz milk chocolate chips
3 oz heavy cream


6 regular sized reeses cups, chopped Beth used mini chopped into quarters

1. Preheat  oven to 350 degrees.

2. Prepare a 9 inch bundt pan with nonstick spray and then sprinkle it with flour. Set aside.

For the chocolate batter:

1. Cream together  sugar and oil in a large bowl.

2. Mix in egg, vanilla and milk.

3. In a separate bowl combine flour, cocoa powder. baking powder, baking soda and salt.

4. Slowly add your dry ingredients to your wet ingredients while stirring until combined.

5. Mix in the boiling water.

For the peanut butter batter:

1. Cream together  butter, peanut butter and sugar in a large bowl.

2. Mix in the egg and vanilla.

3. In a separate bowl combine flour, baking powder and salt.

4. Mix in ⅓ of the flour mixture until mixed. Followed by ⅓ of the milk. Alternate until everything is added.

For the cake:

1. Pour some of the chocolate batter into the prepared bundt pan.

2. Pour peanut butter batter over the chocolate batter.

3. Continue alternating until both batters are completely used.

4. Bake for about 45 minutes or until a toothpick comes out clean.

5. Allow to cool before removing from pan.

For the peanut butter ganache:

1. Put the peanut butter chips, heavy cream and peanut butter into a double boiler. Beth melted this in the microwave for 45 seconds to 1 minute.

2. Heat over medium low heat stirring often until creamy and smooth.

3. Pour over the cake.

4. Allow to mostly harden before adding the chocolate ganache.

For the chocolate ganache:
1. Combine the chocolate chips and heavy cream in a microwave safe bowl.

2. Heat for 45 seconds and stir well until creamy.

3. Pour into a small ziplock bag and cut off a small piece of one corner.

4. Drizzle over the cake.

5. Sprinkle with chopped up reeses cups if desired.

No comments:

Post a Comment