This Bundt cake is a delicious and easy way to make your house smell like chocolate. The recipe has been passed down through generations of the Klingensmith family, which makes it even more special.
This cake is a recipe that has been passed down for generations. It is moist and delicious.
Bundt Cake with Chocolate Filling: Peanut Butter is a chocolate cake with a Filling: Peanut Butter, drizzled with Ganache de chocolat, topped with Reese’s peanut butter cups, and drizzled with Ganache de chocolat. If all you want is chocolate, try my Death by Chocolate Bundt Cake!
Bundt Cake with Chocolate Filling: Peanut Butter
This cake is for you if you like rich sweets. This cake is a must-try for everyone who like the flavors of chocolate and peanut butter. The chocolate cake is rich and delicious, while the filling, topping, and Reese’s peanut butter cups all have a strong peanut taste.
Ingredients for Cake
The chocolate bundt cake, Filling: Peanut Butter, Ganache de chocolat, and Topping: Peanut Butter are the four components of this dish.
Make sure all of the ingredients are at room temperature, especially the eggs, sour cream, and buttermilk in this recipe. When components are blended at room temperature, they emulsify (blend) better and faster. Unless otherwise noted, the ideal temperature range for most ingredients is 65°F to 70°F (like when adding hot coffee to the cake batter).
Cocoa: Select a high-quality cocoa that has been processed in the Netherlands. The deeper hue comes from Dutch-processed chocolate, which is less acidic. It will also make the taste less bitter. Use Dutch-processed cocoa if you want a richer, more moist cake.
Sour cream adds fat to the cake, making it richer and allowing it to remain wet longer, which is vital for baking a bundt cake.
Buttermilk: Adding buttermilk to cakes makes the crumb of the cake softer. Make your own homemade buttermilk if you don’t have any on hand.
Yes, I made a cup of hot coffee to go with the chocolate cake. It adds so much depth to the chocolate flavor, yet there’s no coffee flavor at all! If you don’t want to use coffee in your chocolate treats, you may simply use hot water instead.
Filling: Peanut Butter: This is a cream cheese filling with peanut butter added; it will be thicker than the batter. In this recipe, chunky peanut butter or all-natural peanut butter are not recommended. The chunky texture doesn’t work well with a creamy filling, and the all-natural peanut butter is a little too greasy for this recipe.
Ganache de chocolat: For the ganache, I used semi-sweet chocolate.
Topping: Peanut Butter: To drizzle on the cake, I created a sweetened peanut butter ganache. In addition, I sliced up some Reese’s Peanut Butter Cups.
The Peanut Butter Bundt Cake Batter: How to Make It
Making the cake batter is the first step in this recipe. It’s a straightforward recipe that’s quick to put together and transfer to your fluted tube pan (bundt pan). In reality, an electric mixer isn’t required. Whisk together the dry ingredients in a large mixing basin. Next, mix together the butter, eggs, sour cream, and buttermilk in a separate basin.
Stir the wet ingredients into the dry ingredients until everything is well blended. Add the hot brewed coffee to the batter towards the end. The chocolate taste is simply enhanced by the addition of the hot brewed drink. If you don’t drink coffee, you have two options: hot water on its own or espresso powder. Use around 2 tablespoons of espresso powder in the boiling water if using espresso powder. While you’re making the Filling: Peanut Butter, set the cake batter aside for a few minutes.
Filling: Peanut Butter
After you’ve created the cake batter, it’s time to make the filling. Beat the peanut butter, cream cheese, and brown sugar together with a hand mixer until smooth. After that, add the egg and vanilla extract. Finally, combine the flour and salt with a low-speed mixer until well combined. As previously said, the filling will be rather thick.
How to Make Bundt Cake with Chocolate Filling: Peanut Butter
Make sure the bundt pan (fluted tube pan) is well greased before pouring the cake batter in! GOOP (as Grandma calls it) or Pan Release is a great way to prepare a bundt pan. The recipe is easy to follow and can be stored in the refrigerator once completed. With a pastry brush, I painted a generous coat around the bundt pan.
You can also spray the pan with non-stick cooking spray. Just be sure to get every nook and cranny! After you have prepared the pan, pour in about 2/3 of the cake batter. Then, scoop in the Filling: Peanut Butter. I used a 1 1/2 tablespoon scoop, but a spoon would work just as well. When adding the filling, be careful not to push it down into the batter. Top with the rest of the cake batter. Use a spoon or spatula to smooth out the top of the cake batter, if necessary.
Bake for 50-55 minutes, or until a toothpick or skewer inserted in the center comes out clean, or a few dry crumbs remain. If the toothpick comes out with moist batter, the cake has to be cooked for a few more minutes. Remove the cake from the oven and allow it to cool in the pan for approximately 15 minutes. Then, before pouring the ganache, transfer it onto a serving dish to chill fully. It takes around one hour to do this task.
Putting Together the Toppings
The cooled cake is drizzled with a Ganache de chocolat and a Topping: Peanut Butter. Make the two toppings once everything is ready. Drizzle them over the chocolate bundt cake that has been allowed to cool. Don’t forget to top it up with some chopped Reese’s peanut butter cups! You may either serve the cake right away or wait for the ganache to solidify before cutting and eating! Refrigerate the cake for up to 3-4 days before serving.
What Makes a Bundt Cake Different From a Regular Cake?
This may seem to be a no-brainer question. A bundt cake is distinguished from a standard cake by the fact that it is cooked in a bundt pan (also known as a fluted tube pan)! That is correct, and it is a portion of the solution, but it is not the complete answer.
Another distinction is that bundt pans feature a cylindrical hole in the centre, allowing more of the cake to contact the pan’s edges. As a consequence, the edge becomes crustier. This isn’t always a negative thing; it’ll help support any icing or decorations you apply to the cake.
Because the hole in the middle of a bundt pan is more exposed to the heat in the oven, it might result in a drier cake. To avoid this, make sure the batter contains full-fat components. This will keep the cake moist, which is ideal for pound cakes and other rich, moist cakes baked in bundt pans!
What Bundt Pan Size Should I Use?
When it comes to bundt cakes, size does important. I used a 10-inch bundt pan with a 12 cup capacity. The size of a bundt pan is usually measured by how many cups of liquid it can contain. When adding the batter, take careful not to overfill the pan; otherwise, it will overflow in the oven. A decent rule of thumb is to fill the pan approximately two-thirds full. For the greatest results, use a light, nonstick metal pan if at all feasible.
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Bundt Cake with Chocolate Filling: Peanut Butter is a chocolate cake with a Filling: Peanut Butter, drizzled with Ganache de chocolat, a Topping: Peanut Butter, and Reese’s peanut butter cups.
Dessert is the last course.
Keyword: Bundt Cake with Chocolate Filling: Peanut Butter
Calories: 751 kilocalories
Amanda Rettke—iambaker.net is the author.
- granulated sugar, 134 cup (375g)
- 219g all-purpose flour (134 cup)
- 34 cup (65g) chocolate powder (Dutch-processed), plus 1 tablespoon for dusting
- 2 teaspoons soda bicarbonate
- 1 teaspoon powdered baking soda
- 1 tsp. salt (kosher)
- 12 cup unsalted butter (1 stick, 113g), melted and gently chilled
- 2 big room-temperature eggs
- 34 cup (173g) room temperature sour cream
- 12 cup (123g) room temperature buttermilk
- 12 cup brewed coffee (119g) or hot water
Filling: Peanut Butter
- a third of a cup of creamy peanut butter
- 12 cup room temperature cream cheese
- a third of a cup of light brown sugar
- 1 big room-temperature egg
- 1 teaspoon extract de vanille
- 3 tblsp flour (all-purpose)
- a quarter teaspoon of kosher salt
Ganache de chocolat
- a third of a cup of heavy cream
- 13 cup semisweet chocolate, chopped (2-ounce chocolate bar)
Topping: Peanut Butter
- 14 cup heavy cream (plus more if necessary)
- 14 cup peanut butter (creamy)
- 12 CUP CONFECTIONERS’ SUCTIONERS’ SUCTIONERS’ SUCTIONERS
- 10-12 chopped small peanut butter cups
Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 10-inch bundt pan.
Whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large mixing dish. Remove from the equation.
Whisk together the butter, eggs, sour cream, and buttermilk in a separate basin.
To mix the wet and dry components, pour the wet ingredients into the dry ones and whisk to blend. Whisk in the coffee until the batter is entirely smooth. Remove from the equation.
Filling: Peanut Butter
Combine peanut butter, cream cheese, and brown sugar in a large mixing basin. Mix on medium speed with a hand mixer until creamy (4-5 minutes).
Mix in the egg and vanilla extract until everything is well mixed.
Combine the flour and salt in a mixing bowl. Mix on low until all of the ingredients are well blended.
Using the remaining tablespoon of cocoa powder, dust the bundt pan.
Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the Filling: Peanut Butter in the center. Be sure to not press on the Filling: Peanut Butter 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 the cake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow 15 minutes for cooling in the cake pan. Then slide the cake onto a serving platter and set it aside to cool fully (approximately an hour).
Ganache de chocolat
In a medium microwave-safe bowl, heat heavy whipping cream for 45 seconds to a minute. The cream should be just about to boil.
Pour the chocolate morsels into the cream with care.
Allow for 5 minutes of rest (to melt the chocolate). 1 minute of whisking the chocolate and cream until glossy and smooth
Topping: Peanut Butter
In a large microwave-safe bowl, heat the heavy whipping cream for 45 seconds to a minute. The cream should be just about to boil.
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 Ganache de chocolat.
Add chopped peanut butter cups on top.
Allow 10 minutes for the cake to set before serving.
Recipe inspired by Bundt Cake with Chocolate Filling: Peanut Butter from the New York Times.
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