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Individual Chocolate and Peanut Butter Bundt Cakes Recipe

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Individual Chocolate and Peanut Butter Bundt Cakes
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Ingredients
17
Count
Nutrition
530
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
  8. 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).
  9. Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.
  10. Cooks' notes: • Chocolate and peanut butter mixtures can be spooned, instead of piped, into molds; don’t worry if the peanut butter dollops are not perfectly uniform in size.
  11. • Cakes may be made 2 days ahead and kept in 1 layer in an airtight container at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.01 Kcal (2219 kJ)
Calories from fat 384.73 Kcal
% Daily Value*
Total Fat 42.75g 66%
Cholesterol 174.52mg 58%
Sodium 364.66mg 15%
Potassium 308.32mg 7%
Total Carbs 30.82g 10%
Sugars 13.11g 52%
Dietary Fiber 3.66g 15%
Protein 11.94g 24%
Vitamin C 0.1mg 0%
Vitamin A 0.5mg 16%
Iron 4.8mg 27%
Calcium 61.6mg 6%
Amount Per 100 g
Calories 373.81 Kcal (1565 kJ)
Calories from fat 271.34 Kcal
% Daily Value*
Total Fat 30.15g 66%
Cholesterol 123.09mg 58%
Sodium 257.2mg 15%
Potassium 217.45mg 7%
Total Carbs 21.73g 10%
Sugars 9.25g 52%
Dietary Fiber 2.58g 15%
Protein 8.42g 24%
Vitamin A 0.3mg 16%
Iron 3.4mg 27%
Calcium 43.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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