Chocolate Peanut Butter Swirl Bundt Cake

peanut-butter-chocolate-bundt-cake-recipe This peanut butter swirl bundt cake is for The Hubs. The man loves all things peanut butter, and since its our anniversary this week, I thought for once I’d actually make something with him in mind. Don’t get me wrong, he gets to eat everything I make, but i’m pretty sure lentils and soyrizo would not be topping his request list.

Thanks for being a good sport all these years honey.

peanut-butter-chocolate-bundt-cake-recipe-plated The real star of this bundt is the peanut butter ganache. Pure amazingness. I had this idea for peanut butter ganache with the thought in my head that, “of course they sell peanut butter chips at the grocery store!” Well, yeah, I soon found out not every store sells them.  If you have a hard time finding them, there’s always Amazon. Don’t skip it! The cake itself is not peanut buttery enough without it in my opinion.

peanut-butter-chocolate-bundt-cake-recipe-detail So, two cake batters, two ganaches………this bundt definitely takes some time to make, but if you have a peanut butter lover in your house like I do, it’s worth the effort.

peanut-butter-chocolate-bundt-cake-recipe-slice

Chocolate Peanut Butter Swirl Bundt Cake

Ingredients

    For the Chocolate Batter
  • 1 cup sugar
  • 1/4 cup oil
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup milk
  • 3/4 cup + 2 T all-purpose flour
  • 1/2 cup + 2 T cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup boiling water
  • For the peanut butter batter
  • 1/4 cup butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 1/3 cups self rising flour
  • 1 cup buttermilk
  • For the peanut butter ganache
  • 8 oz peanut butter chips
  • 1/2 cup heavy cream
  • For the chocolate drizzle
  • 3 oz semi-sweet chocolate chips
  • 2 T heavy cream

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.
  2. To make the chocolate batter
  3. Cream sugar and oil together in a large bowl until light and fluffy.
  4. Beat in egg, vanilla, and milk
  5. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
  6. Slowly add flour mixture to oil mixture until well combined.
  7. Carefully stir in boiling water.
  8. To make the peanut butter batter
  9. In a large bowl cream together butter, peanut butter and sugar until light and fluffy.
  10. Beat in egg.
  11. Carefully add in 1/3 of the flour, followed by 1/3 of the buttermilk. Continue alternating flour and buttermilk mixing well between each addition.
  12. To make the cake
  13. Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly.
  14. Remove from pan and cool completely.
  15. To make the peanut butter ganache and chocolate drizzle
  16. Pour peanut butter chips into a medium bowl. Set aside. Pour chocolate chips into another bowl.
  17. Heat heavy cream in a small saucepan just until bubbles form along the edges.
  18. Pour 1/2 cup cream over the peanut butter chips and whisk until smooth. Pour ganache over cooled cake.
  19. Pour the remaining 2 T cream over chocolate chips and whisk until smooth. Pour chocolate into a small ziploc baggie. Cut off one corner and drizzle chocolate over the cake
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Comments

  1. As a man that loves PB, I can recommend this

  2. Peanut Butter Ganache! Holy heck!!!

  3. This is gorgeous! A bundt pan is on my wish list.

  4. Betsy, this looks amazing! I love anything chocolate peanut butter, yum!

  5. Wow what a neat recipe! This will be a challenge but it looks amazing!!!

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