Chocolate Peanut Butter Bundt Cakes Recipes

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

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.

CHOCOLATE-STOUT MINI BUNDT CAKES

Steps:

• Heat oven to 350°F. Grease 3 (12-cup) mini fluted tube cake pans with shortening.
• In bowl of electric mixer fitted with paddle, mix granulated sugar, flour, cocoa, baking soda, baking powder and salt on low speed.
• In medium bowl, beat egg, buttermilk, oil and vanilla with whisk until well blended. Slowly beat buttermilk mixture into dry ingredients just until incorporated. Gradually beat in beer and hot coffee until thoroughly incorporated. Pour batter evenly into fluted muffin cups, filling each about half to two-thirds full. (If you only have 1 pan, refrigerate batter during first baking; repeat twice with remaining batter to make 30 cakes.)
• Bake 12 to 14 minutes or until toothpick inserted in center of each cake comes out clean. Cool in pan 10 minutes. Place cooling rack upside down over muffin cups; tap pan against work surface to make sure cakes have loosened. Remove pan; cool cakes at least 15 minutes.
• In large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Gradually add powdered sugar, beating until smooth. Pour glaze over cooled cakes, allowing some to flow over sides.

INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES

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 BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
• Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
• In a large bowl, add peanut butter, cream cheese, and brown sugar. Mix with a hand mixer on medium until creamy (4-5 minutes).
• Add the egg and vanilla and continue to mix until combined.
• Add the flour and salt. Mix on low until fully incorporated.
• Dust the bundt pan with the remaining tablespoon of cocoa powder.
• Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop (or a spoon), scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesn't sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
• Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the glaze.
• Place heavy whipping cream in a medium microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
• Carefully pour chocolate morsels into cream.
• Let sit for 5 minutes (to melt the chocolate). Whisk the chocolate and cream until shiny and smooth, about 1 minute.
• Pour over cooled cake.
• Place heavy whipping cream in a large microwave-safe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
• Add peanut butter and let sit for a few minutes to soften the peanut butter. Add confectioners' sugar and whisk to combine. (It should be thick, but pourable.) Pour over chocolate ganache.
• Top with chopped peanut butter cups.
• Allow the cake to set about 10 minutes before serving.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

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.*****.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

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.

CHOCOLATE-PEANUT BUTTER BUNDT CAKES

Steps:

• Preheat oven to 350F degrees.
• Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
• Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
• In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
• Add the eggs, one at a time, beating well after each addition.
• Add the melted chocolate and vanilla and beat to mix.
• Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
• Fill each tin with 1/4 cup of the batter.
• Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
• Bake until the cakes set, 18-20 minutes.
• Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
• Glaze:.
• In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
• Set the cakes on wire rack and spoon equal amounts of the glaze over them.
• Allow to cool before serving.
• Mixed Berry Coulis:.
• Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
• Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
• Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
• Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
• Simple Syrup:.
• Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
• Let cool completely.
• Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.