Can someone please make summer stick around for a few more months?  While you’re at it, let’s just go ahead and do two months of spring, seven months of summer, two months of fall and one month of winter with lots of snow.

Kthanks.

I’m having weather feelings because today we bought school shoes and backpacks for the girls – they go back to school in less than two weeks.  That. Is. Not. OK. Even though I love me some fall weather, I am so not ready to let go of summer.  Kansas is a great place to live if you want all four seasons, but I’d like a little less winter and a little more summer.  Hear me, Mother Nature?

So, while I have tons of great fall recipes lined up for you over the next few months, I’m just not quite ready for pumpkin – I’m sticking with peanut butter and chocolate.  Not that that’s necessarily a “summer” flavor, but it’s not distinctly fall, either…so, yeah.  Weather feelings apparently don’t translate to baking rationale.

Whatever.  I think I spent too much time in the sun today.  I’m not making any sense.

Let’s talk about this cake.  It’s really fantastic – very dense, very chocolaty, very peanut-buttery.  The combo of both peanut butter and chocolate ganache on top are (literally) the frosting on the cake and bring it all together.  It’s an intense flavor, so if you love your PB&chocolate, you’re set. Either way, make sure you have a glass of milk nearby, ’cause you’ll need it.

This recipe isn’t terribly quick – but it’s also not complicated so don’t let it deter you!  The batters are both easy to put together, and the ganache is actually WAY easier than other frostings, so just do it.

#bossy

Plus, if you have a peanut butter lover in your life, this will earn you some major points.

Make sure you completely butter your bundt pan, and then coat it with flour.  It *SHOULD* come right out if you make sure you cover all of the creases and crevices.  And nothing makes me happier than a cake that comes right out of the pan like it’s supposed to.

My life is super-exciting, guys.  Clearly.

Get your milk ready and whip this up, ASAP!  And let me know what you think – I love comments!

Enjoy!

Chocolate Peanut Butter Swirl Bundt Cake

 

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Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

Dense, rich and full of that awesome chocolate and peanut butter combo, this cake is best served with a cold glass of milk! Recipe source: Betsy Life

Serves: 12 servings

Ingredients

Chocolate batter:

• 1 cup sugar
• ¼ cup vegetable oil
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• ½ cup milk at room temperature
• ¾ cup + 2 Tablespoons all-purpose flour
• ½ cup + 2 Tablespoons dark cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup boiling water

Peanut Butter Batter:

• ¼ cup unsalted butter, room temperature
• ¾ cup creamy peanut butter
• 1 cup sugar
• 1 egg, room temperature
• 1 and ⅓ cups self rising flour
• 1 cup buttermilk room temperature

Peanut Butter Ganache:

• 8 ounces peanut butter chips
• ½ cup heavy cream

Chocolate Ganache:

• 3 ounces semi-sweet chocolate chips
• 2 Tablespoons heavy cream

Instructions

1. Preheat oven to 350 degrees (F).
2. Butter a 9-inch bundt pan, and coat with flour. Tap out excess flour. Make sure all crevices are completely covered with butter and flour. Set aside.

Chocolate batter:

1. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
2. In a large bowl, beat together sugar and oil until well combined and fluffy.
3. Add egg, vanilla, and milk and beat until combined.
4. Slowly add flour mixture to sugar mixture and beat on medium speed to combine.
5. Carefully stir in boiling water, beat on low until well combined, and set aside while you prepare the peanut butter batter.

Peanut Butter Batter:

1. In a large bowl beat together butter, peanut butter and sugar until light and fluffy.
2. Add egg, and beat until just combined.
3. Carefully add in ⅓ of the flour, followed by ½ of the buttermilk. Mix until just combined.
4. Add half of the remaining flour and the remaining buttermilk. Mix until just combined.
5. Add the remaining flour, and beat until just combined. Set aside.

Prepare the cake:

1. Pour a thin layer of chocolate batter into the prepared pan.
2. Add large spoonfuls (about 2 Tablespoons each) over the chocolate layer.
3. Pour another layer of chocolate over the peanut butter layer.
4. Repeat process until you've used all of the batter. Your final layer should be chocolate.
5. Bake for 50-60 minutes or until a toothpick comes out cleanly.
6. Allow to cool for 5 minutes, then invert onto a serving platter. Cool completely before frosting.

Peanut Butter Ganache:

1. Place peanut butter chips into a small bowl. Set aside.
2. In a small bowl, heat the cream until steaming hot but not boiling.
3. Pour hot cream over peanut butter chips and allow to sit for 30 seconds.
4. Stir until chips are melted and completely smooth and combined.
5. Pour over cooled cake.

Chocolate Ganache:

1. Place chocolate chips into a small bowl. Set aside.
2. In a small bowl, heat the cream until steaming hot but not boiling.
3. Pour hot cream over chocolate chips and allow to sit for 30 seconds.
4. Stir until chips are melted and completely smooth and combined.
5. Pour over cooled cake. (I put mine into a plastic bag and cut the tip off to help drizzle the ganache.)

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