Chocolate Peanut Butter Swirl Bundt Cake
Total time
- 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
- 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
- 8 ounces peanut butter chips
- ½ cup heavy cream
- 3 ounces semi-sweet chocolate chips
- 2 Tablespoons heavy cream
- Preheat oven to 350 degrees (F).
- 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.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl, beat together sugar and oil until well combined and fluffy.
- Add egg, vanilla, and milk and beat until combined.
- Slowly add flour mixture to sugar mixture and beat on medium speed to combine.
- Carefully stir in boiling water, beat on low until well combined, and set aside while you prepare the peanut butter batter.
- In a large bowl beat together butter, peanut butter and sugar until light and fluffy.
- Add egg, and beat until just combined.
- Carefully add in ⅓ of the flour, followed by ½ of the buttermilk. Mix until just combined.
- Add half of the remaining flour and the remaining buttermilk. Mix until just combined.
- Add the remaining flour, and beat until just combined. Set aside.
- Pour a thin layer of chocolate batter into the prepared pan.
- Add large spoonfuls (about 2 Tablespoons each) over the chocolate layer.
- Pour another layer of chocolate over the peanut butter layer.
- Repeat process until you've used all of the batter. Your final layer should be chocolate.
- Bake for 50-60 minutes or until a toothpick comes out cleanly.
- Allow to cool for 5 minutes, then invert onto a serving platter. Cool completely before frosting.
- Place peanut butter chips into a small bowl. Set aside.
- In a small bowl, heat the cream until steaming hot but not boiling.
- Pour hot cream over peanut butter chips and allow to sit for 30 seconds.
- Stir until chips are melted and completely smooth and combined.
- Pour over cooled cake.
- Place chocolate chips into a small bowl. Set aside.
- In a small bowl, heat the cream until steaming hot but not boiling.
- Pour hot cream over chocolate chips and allow to sit for 30 seconds.
- Stir until chips are melted and completely smooth and combined.
- Pour over cooled cake. (I put mine into a plastic bag and cut the tip off to help drizzle the ganache.)
Recipe by Lemon Sugar at http://lemon-sugar.com/chocolate-peanut-butter-swirl-bundt-cake/
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