Chocolate Peanut Butter Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword chocolate-bundt-cake-recipe, chocolate-peanut-butter-bundt-cake

Prep Time 30

Cook Time 55

Cooling time 1

Total Time 2 25

Servings servings (may vary)

Calories 559kcal

Ingredients

Peanut Butter Filling:
1 cup creamy peanut butter
4 oz plain cream cheese softened
1/2 cup granulated sugar
1 large egg
2 Tbsp all purpose flour
2 Tbsp heavy cream
Cake:
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 1/2 cups granulated sugar
1 cup vegetable or canola oil
2 tsp pure vanilla extract
3 large eggs room temperature
1 1/2 cups buttermilk well shaken
Toppings:
1 cup heavy cream
1/2 cup peanut butter baking chips
1/2 cup chopped semi sweet chocolate or chocolate chips

Instructions

Preheat oven to 350°F. Grease a 12-14 cup bundt cake pan with butter, shortening, or spray with baking spray and dust with cocoa powder. Set aside.
Peanut Butter Filling: In a small bowl, use an electric mixer to beat together peanut butter, cream cheese and sugar on medium speed until thick and fluffy.
To the bowl, add the egg, beating well. Add 2 tablespoons of flour and one Tablespoon heavy whipping. Continue beating until fully combined, set aside.
Cake: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder, and instant espresso powder using a whisk.
In a separate large bowl, using a mixer, beat together the sugar, oil and vanilla. Add the eggs, one at a time, beating well after each addition. .
With the mixer on low speed, add the sifted dry ingredients alternately with the buttermilk. Repeat until all has been added, then beat just until fully combined.
Pour 1/2 of the cake batter into the prepared bundt pan. Dollop the peanut butter filling evenly over the cake batter leaving around a 1/2 inch border. (It shouldn't touch the edges). Spread the remaining batter over the filling and carefully smooth.
Bake for about 45-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20-30 minutes on a cooling rack.
Carefully run a knife or offset spatula around the edge to loosen if needed then carefully turn out onto a cooling rack to cool completely.
Toppings: Put the peanut butter chips and chopped chocolate (or chocolate chips) into two separate small bowls.
Heat the heavy whipping cream in a small saucepan over low heat for about 5 minutes, or until the cream starts gently simmer, do not boil. Remove from heat.
Pour 1 cup of the cream over the peanut butter chips, and 1/2 cup cup over the chopped chocolate. Let stand 2mintues then stir until smooth and creamy. Allow to both cool slightly and thicken but still pourable. Drizzle over the cooled cake.
Slice and serve at room temperature or chilled.

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