Ingrédients pour Kitchen Sink Chocolate Bundt Cake
- Cake Flour
- Dark Unsweetened Cocoa
- 2 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- 4 large eggs
- Vanilla Extract
- 1 cup buttermilk
- Dark Chocolate Chips
- ½ cup peanut butter chips
- Toffee Pieces
- Heavy Whipping Cream
- Peanut Butter Filled Pretzels
- Crushed Oreos (amount to your liking)
- ½ cup salted peanuts
- Caramel Sauce
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Comment préparer Kitchen Sink Chocolate Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chocolate chips, ½ cup peanut butter chips, and ½ cup toffee bits.
- Pour batter into the prepared bundt pan and gently tap to settle.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the ganache: In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and stir in 3/4 cup semi-sweet chocolate chips until smooth and melted.
- Pour ganache over the cooled cake, spreading evenly with a knife or spatula.
- Press crushed peanut butter-filled pretzels, crushed Oreos, and ½ cup salted peanuts onto the sides and top of the cake.
- Drizzle generously with caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
229g
Fat
100g
Carbs
34g
