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Category: Cakes
Prep Time: Cook Time: Total Time:
For the filling
2/3 cup peanut butter
1/3 cup cream cheese, softened
1 tbsp butter, softened
3 egg yolks
1 tsp vanilla
1/3 cup sugar
2 tbsp flour
For the cake batter
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp natural cocoa powder
3/4 cup boiling water
3 oz quality bittersweet chocolate, chopped
12 tbsp sour cream
12 tbsp butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 tsp vanilla
Preheat oven to 350.
To make the filling: In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.
To make the batter: In a medium bowl, whisk together flour, baking soda and salt.
In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.
In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.
Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over remove the pan and let cool completely.
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PEANUT BUTTER AND CHOCOLATE BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the filling
2/3 cup peanut butter
1/3 cup cream cheese, softened
1 tbsp butter, softened
3 egg yolks
1 tsp vanilla
1/3 cup sugar
2 tbsp flour
For the cake batter
1 3/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp natural cocoa powder
3/4 cup boiling water
3 oz quality bittersweet chocolate, chopped
12 tbsp sour cream
12 tbsp butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 tsp vanilla
Preheat oven to 350.
To make the filling: In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.
To make the batter: In a medium bowl, whisk together flour, baking soda and salt.
In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.
In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.
Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over remove the pan and let cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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