Chocolate Bundt Cake with Peanut Butter Center and Peanut Butter / Chocolate Drizzle

I am a Peanut Butter and Chocolate fanatic.  I love the combination.  I actually crave it so much that I began searching for a peanut butter and chocolate cake recipe.  Of course, Pinterest features a wide selection of various types of cakes and fillings.  For this cake I combined a little of this and a little of that from several recipes and came up with this cake.  The Mister and I loved it!  I should add we actually liked it best after it was a few days old.  It was still quite moist and the flavors seemed richer and more flavorful than the first day we cut into it.  The peanut butter center is more cake-like than cream filling.  I like that too. 

Would you like to try this?  Here is my recipe combining elements from other recipes I found.

Chocolate Bundt Cake with Peanut Butter Filling

Cake Ingredients:

2 ounces bittersweet chocolate, chopped

3/4 cup canola oil

1 cup sugar

1 large egg

2 cups all-purpose flour

1/2 cup cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 cup of strong-brewed coffee

1 cup buttermilk

Peanut Butter Cake Filling:

1/4 cup unsalted butter (room temperature)

1/4 cup smooth peanut butter

2 Tablespoons granulated sugar (caster sugar)

1 large egg

1/2 cup flour

1/4 cup cream

1/4 teaspoon salt

Peanut Butter Drizzle:

2 Tablespoons smooth peanut butter

2 - 3 Tablespoons cream

3/4 cup sifted powdered sugar (Icing sugar)

pinch of salt

Chocolate Drizzle:

4 ounces dark chocolate, chopped

1/3 cup heavy cream

1 Tablespoon corn syrup

1/2 tablespoon unsalted butter

 

 

Directions:

1. Preheat the oven to 350 degrees F.  Spray a bundt pan with vegetable oil spray.  In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly.  Scrap the chocolate into a medium bowl and let cool slightly.  Whisk in the oil and sugar until smooth, then whisk in the egg.
2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt.  Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk; whisk until smooth.  Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
3. FOR THE PEANUT BUTTER CAKE FILLING:  In a medium bowl, cream together butter and peanut butter until smooth.  Add the sugar and mix until combined well.  Add the egg and mix until combined.
4. Fold in the flour and salt.  Add the cream and stir to combine.  Mix until flour in completely incorporated.
5. CAKE ASSEMBLY:  Add half of the chocolate cake batter to the prepared bundt pan.  Spoon the peanut butter cake filling on top of the chocolate layer, distributing the peanut butter batter evenly.  Now spoon the remaining chocolate cake batter over the top of the peanut butter batter.
6. BAKE for 50 - 60 minutes at 350 degrees F, or until a toothpick or cake tester inserted in the center of the cake comes out clean.  Let the cake cool in the pan for a couple of minutes before unmolding.  Let cake cool to room temperature on a wire rack.

CHOCOLATE GLAZE:

1. In a small saucepan, bring the cream to a simmer (Do not allow it to come to a full boil, it will curdle)  In a heat proof bowl, combine the remaining 4 ounces of chopped chocolate with the corn syrup and butter.  Pour the hot cream over the chocolate and let it stand for a couple minutes to soften the chocolate and then whisk until smooth.  Let the ganache glaze cool until it is thick, yet still pourable,  about 5 minutes.
2. Pour the chocolate glaze (the ganache) over the cooled cake.  Let the cake stand until the glaze is set, about 30 minutes.

PEANUT BUTTER DRIZZLE:

1. Stir together sifted powdered sugar, peanut butter and salt.  Add the milk and stir until smooth.  Add additional milk if the glaze is too dry and stiff.  It is too runny add additional sifted powdered sugar.  Drizzle the peanut butter glaze over the chocolate glazed cake.

ENJOY!

Until next time,

Cheers!

Jennifer



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