Chocolate Peanut Butter Swirl Bundt Cake
Chocolate Peanut Butter Swirl Bundt Cake takes roughly 1 hour and 30 minutes from beginning to end. This recipe makes 12 servings with 530 calories, 13g of protein, and 32g of fat each. For 74 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. A mixture of heavy cream, salt, self rising flour, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people made this recipe, and 806 would say it hit the spot. It is brought to you by Lemon Sugar. With a spoonacular score of 38%, this dish is not so tremendous. Peanut Butter Swirl Bundt Cake, Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing, and Peanut butter chocolate bundt cake are very similar to this recipe.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk room temperature
½ cup + 2 Tablespoons dark cocoa powder
¾ cup creamy peanut butter
1 egg, room temperature
¾ cup + 2 Tablespoons all-purpose flour
½ cup heavy cream
2 Tablespoons heavy cream
½ cup milk at room temperature
8 ounces peanut butter chips
½ teaspoon salt
1 1/3 cups self rising flour
3 ounces semi-sweet chocolate chips
1 cup sugar
¼ cup unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup vegetable oil
½ cup boiling water
Equipment:
kugelhopf pan
bowl
oven
whisk
frying pan
toothpicks
ziploc bags
Cooking instruction summary:
Preheat oven to 350 degrees (F).Butter a 9-inch bundt pan, and coat with flour. Tap out excess flour. Make sure all crevices are completely covered with butter and flour. Set aside.In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.In a large bowl, beat together sugar and oil until well combined and fluffy.Add egg, vanilla, and milk and beat until combined.Slowly add flour mixture to sugar mixture and beat on medium speed to combine.Carefully stir in boiling water, beat on low until well combined, and set aside while you prepare the peanut butter batter.In a large bowl beat together butter, peanut butter and sugar until light and fluffy.Add egg, and beat until just combined.Carefully add in of the flour, followed by of the buttermilk. Mix until just combined.Add half of the remaining flour and the remaining buttermilk. Mix until just combined.Add the remaining flour, and beat until just combined. Set aside.Pour a thin layer of chocolate batter into the prepared pan.Add large spoonfuls (about 2 Tablespoons each) over the chocolate layer.Pour another layer of chocolate over the peanut butter layer.Repeat process until you've used all of the batter. Your final layer should be chocolate.Bake for 50-60 minutes or until a toothpick comes out cleanly.Allow to cool for 5 minutes, then invert onto a serving platter. Cool completely before frosting.Place peanut butter chips into a small bowl. Set aside.In a small bowl, heat the cream until steaming hot but not boiling.Pour hot cream over peanut butter chips and allow to sit for 30 seconds.Stir until chips are melted and completely smooth and combined.Pour over cooled cake.Place chocolate chips into a small bowl. Set aside.In a small bowl, heat the cream until steaming hot but not boiling.Pour hot cream over chocolate chips and allow to sit for 30 seconds.Stir until chips are melted and completely smooth and combined.Pour over cooled cake. (I put mine into a plastic bag and cut the tip off to help drizzle the ganache.)
Step by step:
1. Preheat oven to 350 degrees (F).Butter a 9-inch bundt pan, and coat with flour. Tap out excess flour. Make sure all crevices are completely covered with butter and flour. Set aside.In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
2. Whisk to combine and set aside.In a large bowl, beat together sugar and oil until well combined and fluffy.
3. Add egg, vanilla, and milk and beat until combined.Slowly add flour mixture to sugar mixture and beat on medium speed to combine.Carefully stir in boiling water, beat on low until well combined, and set aside while you prepare the peanut butter batter.In a large bowl beat together butter, peanut butter and sugar until light and fluffy.
4. Add egg, and beat until just combined.Carefully add in of the flour, followed by of the buttermilk.
5. Mix until just combined.
6. Add half of the remaining flour and the remaining buttermilk.
7. Mix until just combined.
8. Add the remaining flour, and beat until just combined. Set aside.
9. Pour a thin layer of chocolate batter into the prepared pan.
10. Add large spoonfuls (about 2 Tablespoons each) over the chocolate layer.
11. Pour another layer of chocolate over the peanut butter layer.Repeat process until you've used all of the batter. Your final layer should be chocolate.
12. Bake for 50-60 minutes or until a toothpick comes out cleanly.Allow to cool for 5 minutes, then invert onto a serving platter. Cool completely before frosting.
13. Place peanut butter chips into a small bowl. Set aside.In a small bowl, heat the cream until steaming hot but not boiling.
14. Pour hot cream over peanut butter chips and allow to sit for 30 seconds.Stir until chips are melted and completely smooth and combined.
15. Pour over cooled cake.
16. Place chocolate chips into a small bowl. Set aside.In a small bowl, heat the cream until steaming hot but not boiling.
17. Pour hot cream over chocolate chips and allow to sit for 30 seconds.Stir until chips are melted and completely smooth and combined.
18. Pour over cooled cake. (I put mine into a plastic bag and cut the tip off to help drizzle the ganache.)
Nutrition Information:
covered percent of daily need
