Heat until just simmering. Next, place the egg mixture into the bowl of a stand mixer. In my opinion, there is no substitute. A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. This cake is wonderfully moist and topped with the classic flavors of chocolate and peanut butter. You've subscribed to The Gold Lining Girl! It took me 6 minutes to get this Dark Chocolate Peanut Butter Bundt Cake in the oven. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together butter, peanut butter, and sugars until light and fluffy. Whisk continuously until sugar is dissolved and the mixture reaches a temperature of 110-115 degrees. Tap the pan gently against the countertop to force air bubbles to the surface. You won’t be disappointed. Remove the cake from the oven and allow to cool on a cooling rack. Thanks Sarah! On the other hand, if cake isn’t your thing, maybe this chocolate peanut butter pie would be more interesting. Let stand until ganache is set, about 30 minutes. Dark Chocolate Peanut Butter Bundt Cake recipe, Lemon Blueberry Bundt Cake with Lemon Glaze, Chocolate Peanut Butter Coffee Cake Recipe, No-Bake Chocolate Peanut Butter Pretzel Bars, Double Layer Pumpkin Cheesecake – 2 Ways! I didn’t consider that braces and sticky caramel sauce are not a good mix, so I promised to make a different dessert that he could eat. Whisk to combine. Pour the mixture into the prepared cake pan. Add the eggs, one at a time, mixing well after each addition. Preheat oven to 350° F. Generously butter three 8-inch cake pans. Dark chocolate fudge cake, loaded with chocolate and peanut butter chips, drenched in chocolate ganache, and melted peanut butter! The only issue I had with this cake is that it seemed a bit dry. After the cake finishes baking, remove from the oven and allow to cool upright on a cooling rack. Add additional heavy cream to achieve the desired consistency. If they appear to scramble or stick to the sides of the pan, the temperature is too high. Mar 16, 2015 - Oh, the magic of peanut butter and chocolate. Mix until well combined but avoid over mixing. Use a spoon to drizzle the chocolate cake with ganache. All photos are mine unless otherwise noted. If you like this Chocolate Cake with Ganache recipe, please leave us a comment and rate the recipe card. Comment document.getElementById("comment").setAttribute( "id", "aa7f5217609fb6c5d8a562231f0c7c04" );document.getElementById("b98d76520c").setAttribute( "id", "comment" ); Berly's Kitchen, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Your email address will not be published. So this Dark Chocolate Peanut Butter Bundt Cake recipe is only a handful of ingredients, I swear. Allowing the cake to cool completely will help it come out of the pan without tearing. The dark chocolate peanut butter bundt cake is amazing and easy! 1 1/4 cups smooth peanut butter 3/4 cup butter, softened 2 cups brown sugar, packed 4 large eggs 1 1/2 teaspoons vanilla extract 3 cups flour (all-purpose, 13 1/2 ounces) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk Chocolate Ganache: 10 ounces dark chocolate (or semisweet chocolate) 3/4 cup heavy cream Hi Dorothy: It’s at the bottom of the post! Powered by WordPress, The ganache needs several hours to cool and thicken, so make it before starting to bake the cake layers. This Dark Chocolate Peanut Butter Bundt Cake is so unbelievably good. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Let cake cool in the pan for 5 minutes then invert onto a cooling rack to cool completely. Warm heavy cream over medium heat until it just comes to a boil. Please stay awhile! Let sit about 5 minutes to melt the chocolate. Welcome! Your email address will not be published. Place the pan in the center of the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean. I made just enough ganache to drizzle over the top of the bundt cake but not cover it completely. Turn mixer back up to medium high speed and beat for 1 additional minute. Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends! Love this recipe! I’m concern because the batter is so thick & other recipes calls for 1 cup of oil as where yours call for 1/4 cup. This Easiest Dark Chocolate Peanut Butter Bundt Cake is a show-stopper, but a total cinch!. Set aside. There’s a layer of chocolate ganache, topped with melted peanut butter! https://www.chowhound.com/recipes/chocolatepeanut-butter-bundt-cake-31221 Thanks so much for sharing your experience. Would you recommend doing the chocolate ganache and peanut butter drizzle tomorrow morning or tonight? The eggs should not cook. But what really sealed this cake for me was the chopped Butterfinger on top! Scrape the sides of the mixing bowl as needed. Chocolate Cake with Ganache and Peanut Butter Sauce. Once you wait for it to cool, you can make the ganache in the microwave in about 2 minutes, and then the peanut butter drizzle on top is also a super-fast 30-second zap in the microwave. Your email address will not be published. For the ganache, place chocolate in a medium bowl. In a separate small bowl, combine the cocoa powder, hot coffee, and vanilla. Combine peanut butter and sweetened condensed milk over low heat in a small saucepan. Hi! Yes, I have many titles. Repeat; add 1/3 flour mixture, 1/2 sour cream mixture then remaining 1/3 flour mixture, beating until incorporated and scraping down sides of bowl after each addition. Stir until the cocoa powder dissolves. Your email address will not be published. Remove to a rack and cool for 10 to 15 minutes before turning out cakes to cool completely. If you have a question or comment, please feel free to Email Me. And look what a showstopper it is. The idea for this cake came about when I made brownies with caramel sauce, but completely forget that Kale couldn’t eat them. I get distracted by glitter and sequins. Have you ever tried with more oil? Place the chocolate chips in a small saucepan over low heat. (This happened to me and it took forever to scrub the pan clean!). Happy Holidays!! Stir to combine. Peanut butter and chocolate are one of the best combinations ever, so we might have to make this for one of the many family birthdays coming up! Use a spoon to layer the peanut butter sauce over the ganache. I am an Army Brat turned Army Wife, Mommy of Two Crazy-Pants Kids, Graduate Student, Coffee Addict, Literature Enthusiast, Fitness Freak, and All Around Nutcase. Scrape the sides of the bowl as needed. One of the most popular is the Lemon Blueberry Bundt Cake with Lemon Glaze. Yay!! Add 1/2 the sour cream mixture and beat until incorporated. YAY! In a large mixing bowl, on medium high speed, cream together the butter, peanut butter and brown sugar until fluffy, about 2 minutes; scrape down sides of the bowl once or twice as necessary. After the cake is completely cool, remove it from the pan by turning it upside down on a serving plate. Remove the pan from the heat and add the vanilla. Use the whisk attachment and beat on high speed until the eggs are pale yellow and have a ribbon appearance (about 4 to 5 minutes). You can see the layers in this cake, right? Preheat oven to 350 degrees and prepare a bundt pan with cooking spray. I've been a big fan since I was old enough to hold a peanut butter cup. If you like this Dark Chocolate Peanut Butter Bundt Cake, I have a bunch more simple and amazingly delicious cake mix bundt cake recipes. Make the Peanut Butter Sauce: Combine peanut butter and sweetened … It’s more rich than sweet, and just a sliver of it is very satisfying. Carefully pour the batter into the bundt pan. I'm so happy you've joined this community! The eggs should not cook but should be warm. Pour cream over chocolate and let sit without stirring for 2 minutes. Milk chocolate or German chocolate cake mixes won’t cut it, and even regular chocolate might be too mild. Dust with flour; turn and tap pans lightly over the sink to release excess flour.
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