Peanut Butter and Chocolate.
Seriously, do I need to write anything else? I mean, it has PEANUT BUTTER and CHOCOLATE. Together.
Make this Bundt.
It's impressive looking, huh? People will think you constructed a hole in the cake just for the lovely peanut butter filling. Reason #876 why the Bundt rocks? It fools people. And for this one, all you really need is a ziploc bag.
I'm making 30 Bundts in 30 Days! Why? Because in just 7 days it is National Bundt Day! Yes, next Sunday, November 15th, instead of me writing posts and baking Bundts, I'll be celebrating by sleeping in. Hee hee. And eating and sharing Bundts.
Place about 1/2 of the chocolate batter into the Bundt pan.
Cut a corner of the bag and pipe the peanut butter filling on top, staying away from the edges.
Finally, this may come as a shock to you...but I'll be posting another Bundt tomorrow. See you!
- mary the food librarian
My alternations and notes on the recipe:
a. I wasn't sure what "1/3 c of cream cheese" is since mine is measured in ounces, so I used 4 ounces or 1/2 a block of cream cheese. (I could be totally missing this...let me know if you know)
b. "12 Tablespoons" = 3/4 cup (use this for cocoa and sour cream)
c. I skipped the butter in the filling (1 tablespoon) and accidentally used 1 cup of sour cream instead of 3/4 c sour cream. Turned out fine.
d. Mine baked for 50 minutes.
Recipe:
Peanut Butter and Chocolate Bundt Cake
From Joe of Culinary in the Country! who adapted it from Canadian Living
I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Awesome! I love the ring of peanut butter...that has me smiling :)
ReplyDeleteI personally don't fancy the PB + choc combo (don't hit me!) but we're having my hub's cousin and wife over for dinner next week, and they LOVE it so this is going to be dessert!
ReplyDeleteOh my! Another good one! Thanks for posting these yummy bundts and for your lovely pohotos!
ReplyDeleteWow, PB and chocolate indeed is a match made in Bundt heaven! Less than a week to go! You can do it!!
ReplyDeleteExactly. Nuff said. PB and Chocolate. PERFECT!! Love all your bundts. You go, girl!!!!!
ReplyDeleteWOW! PB & Chocolate=Match made in heaven. Cant wait to make this one. BTW--4oz is 1/2 cup--bet it was delicious!
ReplyDeleteI have been enjoying the bundts. I might actually make this one. For curiosity's sake, I went and looked at the original Canadian Living recipe. Interesting to see how it keeps morphing from person to person :-)
ReplyDeletePeanut Butter and Chocolate Bundt Cake
• 3/4 cup cocoa powder
• 3/4 cup boiling water
• 3 oz bittersweet chocolate, chopped
• 3/4 cup sour cream
• 3/4 cup butter, softened
• 1-2/3 cups packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 1-3/4 cups flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup whipping cream
• 1/2 cup chopped roasted peanuts
• Peanut_butter Filling:
• 2/3 cup chunky peanut butter
• 1/3 cup cream cheese, softened
• 1 tbsp butter, softened
• 3 egg yolks
• 1 tsp vanilla
• 1/3 cup granulated sugar
• 2 tbsp flour
Preparation:
Grease 10-inch 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 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 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.
This looks so good! I`m definitely putting this on the to make list along with the whipping cream one.
ReplyDeletethis is exactly the kind of thing my husband would love. I am so impressed with your bundts- you are awesome!
ReplyDeleteYou got your chocolate in my peanut butter. You got my peanut butter in my chocolate. Yummmmmmm.
ReplyDeleteA week away! Yikes. I've got to get moving...
ReplyDeleteThis bundt is calling my name. Love PB/Choc.
Girl, I can barely keep up with you! I don't know how you're doing this. Peanut butter and chocolate...yes please!!
ReplyDeleteThis bundt looks fantastic! I love chocolate and peanut butter. All of these bundts are making it very difficult for me to choose which one to make next!
ReplyDeleteWow it looks fab. Love how the peanut butter has stayed in one place to give you a big hit of it
ReplyDeleteNO YOU DIDN'T!!! My birthday is this weekend, so I think I'm gonna make myself this cake! I know someone else should make me one, but I can't resist!
ReplyDeleteseriously? you rock. I mean there is a good portion of pb in there. love this, can't say it enough.
ReplyDeletepb/choc=de-lish! Love the cloud of pb in the middle and I love how you did it! These big bundts are just getting better and better!
ReplyDeleteOh that looks so fun! and yes PB and chocolate....you don't need to say anymore.
ReplyDeleteAccording to NutritionData.com, one cup of cream cheese is 232g. So 1/3 cup cream cheese is 77g or 2.8 ounces.
ReplyDeleteVery impressive. This cake would be a show-stopper on the table any time.
ReplyDeleteThis is a super cool way to mix chocolate and peanut butter. Can't wait to try it for myself.
ReplyDeleteI was inspired to make this right away... pb and chocolate are a great combo. The first day, I thought it was delicious. The next day, I could really taste the cocoa, and I could feel it in my mouth. Did you notice that?
ReplyDeleteI'm loving your dedication to 30 days of bundts!