Peanut Butter and Chocolate Bundt Cake

Recipe by Laowai wife
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement