GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT
Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
- Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
- Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
CHOCOLATE-PEANUT BUTTER BUNDT CAKE
This cake version of a peanut butter cup boasts moist devil's food cake wrapped around a soft, peanut buttery cake core. The peanut butter cake batter will stay nicely centered if you enlist the help of a resealable plastic bag or pastry bag to pipe it into a ring in the middle of the batter, but you don't need to be so exacting. If that feels too fancy, spooning it in will yield equally delicious results. The cake is nicely sweet on its own, but take it over the top by adding peanut butter and chocolate glazes. Keep the glazes thin so that they're fluid enough not only to evenly coat the surface and run own the sides of the cake, but also so they combine and marble together to make Instagram-worthy swirls.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h30m
Yield One 10-inch cake
Number Of Ingredients 26
Steps:
- Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
- Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
- Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
- Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
- Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
- Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
- Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
- Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
- Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
- Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.
INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES
Categories Cake Chocolate Egg Nut Dessert Bake Cream Cheese Winter Sour Cream Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Make peanut butter mixture:
- Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
- Make chocolate mixture:
- Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
- Fill baking pans:
- Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
- Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
- Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
- Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
- Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.
CHOCOLATE PEANUT BUTTER CHIP BUNDT CAKE
Make and share this Chocolate Peanut Butter Chip Bundt Cake recipe from Food.com.
Provided by Epi Curious
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 350 F and spray a bundt pan with non-stick spray.
- In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
- In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
- Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
- Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
- Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
- While the cake cools prepare the glaze.
- In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
- Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
- Let the cake cool completely before serving.
Nutrition Facts : Calories 567.2, Fat 28.8, SaturatedFat 15.3, Cholesterol 114.9, Sodium 557.9, Carbohydrate 67.6, Fiber 3.3, Sugar 45.1, Protein 12
CHOCOLATE PEANUT BUTTER BUNDT CAKE
This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.
Provided by UnknownChef86
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 12-cup bundt pan and set aside.
- Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
- Add peanut butter and melted chocolate and beat until well-blended.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
- Stir in chocolate chips.
- Turn batter into prepared pan.
- Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
- Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
- Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
- Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.
PEANUT BUTTER CHOCOLATE CHIP BUNDT CAKE
This is adapted from a low glycemic cookbook I borrowed from the library. The peanut butter, chocolate chips and buttermilk help to make this a moist, decadent cake.
Provided by Pam-I-Am
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
- In a medium bowl, mix together the flours, baking powder and soda and salt.
- In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
- Add the sugar, egg whites and vanilla and beat for 2 minutes.
- Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
- Scrape batter into bundt pan and spread level.
- Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
- Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
- Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
- Remove paper, cut and serve.
Nutrition Facts : Calories 273.7, Fat 12.4, SaturatedFat 5.5, Cholesterol 16.2, Sodium 250.8, Carbohydrate 36.9, Fiber 2.5, Sugar 20.4, Protein 6.3
CHOCOLATE PEANUT BUTTER BUNDT CAKE
I thank my awesome neighbor, Alison for this fine recipe. I am not a huge fan of chocolate, but I must say, this is a great (and easy) cake. Because I only have a regular standard bundt cake pan, I make this in the oven. But if any of you have the Pampered Chef's Stoneware Bundt pan, this cake bakes in the microwave in 12 minutes!!! Alison always makes it in the microwave. When she gave me this recipe, I almost fell on the floor at how easy it was and she made it in the microwave????? I increased the amount of p.b. cups because I love peanut butter. ;)
Provided by Parsley
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. If your bundt pan is dark coated/black, preheat oven to 325. Grease and flour and Bundt cake pan; set aside.
- IGNORE the cake mix package directions.
- In a large bowl, beat together the cake mix, sour cream and eggs until smooth.
- Pour HALF of this batter into the prepared Bundt cake pan.
- Evenly spread out the 12 halved pieces of mini peanut butter cups over the batter.
- Evenly top with remaining batter.
- Bake at 350 for about 50-60 minutes (or 325 for dark pans) or until toothpick tests done.
- Allow to cool for 10 minutes and turn upside down to release the cake. Cool completely.
- After completely cooled, place the choc chips and peanut butter in a saucepan or microwave-safe bowl. Melt over low heat stirring constantly (or microwave in bowlintermittantly) until melted and smooth.
- Drizzle over the cooled cake.
- *****If you own the Pampered Chef's Bundt Stoneware, follow these directions, but microwave for about 12 minutes (microwave oven times will vary) and proceed as written.*****.
Nutrition Facts : Calories 484.8, Fat 30, SaturatedFat 11.2, Cholesterol 81.1, Sodium 566.4, Carbohydrate 50.6, Fiber 2.8, Sugar 30.4, Protein 10.2
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