Ingredients for Peanut Butter And Chocolate Bundt Cake
- Chunky Peanut Butter
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter + 1 cup (2 sticks) unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Granulated Sugar
- All Purpose Flour
- Cocoa Powder
- 1 cup boiling water
- Bittersweet Chocolate
- 1 cup sour cream
- Brown Sugar
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Whipping Cream
- Roasted Peanuts
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How to Make Peanut Butter And Chocolate Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- **Peanut Butter Filling:** In a medium bowl, beat together 1 cup creamy peanut butter, 4 ounces cream cheese (softened), and 1/4 cup unsalted butter until smooth and creamy.
- Beat in 2 large egg yolks, one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually beat in 1 cup granulated sugar and 1 cup all-purpose flour until just combined. Do not overmix.
- Transfer the peanut butter filling to a piping bag fitted with a 1/2-inch plain tip. Place upright in a tall container and refrigerate.
- **Chocolate Cake:** In a small bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup boiling water until smooth. Stir in 1 cup sour cream.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon a little less than half of the chocolate batter into the prepared bundt pan.
- Pipe a ring of peanut butter filling over the center of the chocolate batter.
- Spoon the remaining chocolate batter over the peanut butter filling.
- Gently tap the pan on the counter to remove air bubbles.
- Bake for 55-65 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.
- Once completely cool, whip 1 cup heavy cream and dollop onto slices of cake. Sprinkle with chopped peanuts before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
177g
Fat
111g
Carbs
23g
