Recipe by Laowai wife
I got this recipe this week from Canadian Living and as soon as I got it I knew I had to make it. What makes this bundt cake unique is that the yummy peanut butter layer is in the middle of the cake. Give it a try!
Top Review by invictus
UPDATED REVIEW: After allowing this cake to sit overnight it decided to behave very differently. The ingredients had a chance to marry and it no longer tasted oily nor did it fall apart when cutting. Perhaps it just had not cooled long enough upon first cutting? ORIGINAL REVIEW: I really wanted to love this recipe but I just can't say that I did. My final product was crunchy on top and oily in the middle and the peanut butter layer literally fell away from the rest of the cake upon cutting. Perhaps I didn't cook it long enough? I don't think that is the case though because I had I cooked it longer the top (or bottom as the case may be) would have been to hard to eat. My boys ate the cake with some ice cream and they seemed to like it okay but I ate it alone and didn't bother finishing my piece. Yours looks so pretty and like it cut so nicely!
Peanut Butter Filling
- 2⁄3 cup chunky peanut butter
- 1⁄3 cup cream cheese, softened
- 1 tablespoon butter, softened
- 3 egg yolks
- 1 teaspoon vanilla
- 1⁄3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3⁄4 cup cocoa powder
- 3⁄4 cup boiling water
- 3 ounces bittersweet chocolate, chopped
- 3⁄4 cup sour cream
- 3⁄4 cup butter, softened
- 1 2⁄3 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt (2 mL)
- 1 cup whipping cream
- 1⁄2 cup chopped roasted peanuts
Directions See How It's Made
- Grease 10-inch (3 L) Bundt pan; set aside.
- Peanut Butter Filling: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch (1 cm) plain tip. Place upright in tall container and set aside in refrigerator.
- In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
- In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.
- Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
- Bake in centre of 350°F (180°C) oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.
- Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.