Chocolate Peanut Butter Bundt Cake

Dive into the decadence of this Chocolate Peanut Butter Bundt Cake, a perfect fusion of rich chocolate and creamy peanut butter. This cake is moist, flavorful, and adorned with a luxurious chocolate ganache and peanut butter topping. It’s a showstopper for any occasion, from family gatherings to festive celebrations. Here’s how to create this indulgent delight.

Ingredients

For the Cake:

• 1 3/4 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder, plus 1 tablespoon for dusting
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 3/4 cup sour cream, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 cup hot brewed coffee or hot water

For the Peanut Butter Filling:

• 3/4 cup creamy peanut butter
• 1/2 cup cream cheese, room temperature
• 1/3 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

For the Chocolate Ganache:

• 1/3 cup heavy cream
• 1/3 cup semi-sweet chocolate, chopped

For the Peanut Butter Topping:

• 1/4 cup heavy cream
• 1/4 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 10-12 mini peanut butter cups, chopped

Instructions

Step 1: Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and dust a Bundt pan with cocoa powder, tapping out the excess.
2. Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking soda, baking powder, and kosher salt.
3. Add Wet Ingredients: In a separate bowl, mix the melted butter, eggs, sour cream, and buttermilk until well combined.
4. Combine: Gradually add the wet mixture to the dry ingredients, mixing until just combined.
5. Add Coffee: Stir in the hot brewed coffee or hot water until the batter is smooth.

Step 2: Prepare the Peanut Butter Filling

1. Mix Ingredients: In a medium bowl, beat the creamy peanut butter, cream cheese, and light brown sugar until smooth.
2. Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
3. Add Flour and Salt: Stir in the flour and kosher salt until the filling is smooth and creamy.

Step 3: Assemble the Cake

1. Layer Batter and Filling: Pour half of the chocolate cake batter into the prepared Bundt pan. Spoon the peanut butter filling over the batter, avoiding the edges. Pour the remaining chocolate batter on top, spreading it evenly.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

Step 4: Prepare the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Melt Chocolate: Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Drizzle Ganache: Drizzle the ganache over the cooled cake, allowing it to cascade down the sides.

Step 5: Prepare the Peanut Butter Topping

1. Mix Ingredients: In a medium bowl, beat the heavy cream and creamy peanut butter until smooth. Gradually add the confectioners’ sugar, beating until the mixture is thick and creamy.
2. Drizzle Topping: Drizzle the peanut butter topping over the chocolate ganache.

Step 6: Garnish

1. Add Peanut Butter Cups: Sprinkle the chopped mini peanut butter cups over the top of the cake for an extra touch of decadence.

Cook’s Notes and Variations

• Nuts: Add chopped nuts like pecans or walnuts to the batter for added crunch.
• Peanut Butter Alternatives: Substitute almond butter or cashew butter for a different flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

Keto and Low-Carb Version

• Flour: Use almond flour or coconut flour instead of all-purpose flour.
• Sweeteners: Substitute granulated sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
• Peanut Butter: Ensure the peanut butter is unsweetened and low-carb.
• Chocolate: Use sugar-free chocolate for the ganache.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes, you can make this cake a day in advance. Store it in an airtight container at room temperature. For longer storage, refrigerate and bring to room temperature before serving.

Can I freeze the cake?

Absolutely! Wrap the cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator and warm it up before serving.

What other fillings can I use?

You can experiment with different fillings such as Nutella, almond butter, or even a fruit compote for a unique twist.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Can I make this without a Bundt pan?

Yes, you can use a regular cake pan or even a loaf pan, but adjust the baking time accordingly and keep an eye on the cake as it bakes.

This Chocolate Peanut Butter Bundt Cake is a decadent treat that combines rich chocolate with creamy peanut butter for a truly indulgent dessert. Perfect for any occasion, this cake is sure to impress your family and friends. Enjoy the delightful blend of flavors and textures, and don’t forget to experiment with different variations to make it your own!