Kitchen Sink Chocolate Bundt Cake...

Submitted by kmergirl

"This is a moist, dark chocolate cake. Inside the batter it contains chocolate chips, peanut butter chips and toffee bits. Then, a layer of dark chocolate ganache is poured over the top. Crushed peanut butter filled-pretzels, Oreo cookies, and salted peanuts are pressed into the outside of the cake. Then, caramel is drizzled on top. It's everything but the kitchen sink! Holy cow! Amazing!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Yields: 1 bunt cake
• Serves: 10

ingredients

• 551.96 ml cake flour
• 177.44 ml dark unsweetened cocoa
• 14.79 ml baking powder
• 2.46 ml salt
• 177.44 ml unsalted butter, softened
• 295.73 ml granulated sugar
• 2 large eggs
• 7.39 ml vanilla extract
• 414.03 ml buttermilk
• 414.03 ml dark chocolate chips, divided use
• 236.59 ml peanut butter chips
• 236.59 ml toffee pieces
• 78.78 ml heavy whipping cream
• 177.44 ml peanut butter filled pretzels, coarsely chopped
• 177.44 ml Oreo cookies, coarsely chopped
• 59.14 ml salted peanuts, coarsely chopped
• 78.78 ml caramel sauce

directions

1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
2. In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
4. Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
5. Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
6. Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
7. Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

Reviews

[Chef Bob 99]

So my sister asked for a birthday cake that had chocolate, caramel and peanuts, so I do what I always do when faced with a challenge, search food.com recipes. Caramel search, ingredients chocolate and peanut butter, type is cake and get six hits. Glad I picked this one!!! OMG, this cake is so rich and complex with all the different flavors and textures going on. I couldn't find peanut butter filled pretzels, but found Keebler chocolate covered peanut butter filled ones, that was a no brainer! I definitely will make this recipe again. Must be served with coffee, milk or ice cream as it's so rich. Thanks for sharing this recipe.