Peanut Butter Bundt Cake With Chocolate Peanut But... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I found this online while looking for a different flavor bundt cake. It baked up tender and light. The aroma while it was baking was terrific and the ganache is a nice finishing touch. Ingredients:
cake |
1 1/4 c smooth peanut butter |
3/4 c butter, softened |
2 c brown sugar, packed |
4 large eggs |
1 1/2 tsp vanilla |
3 c flour |
3 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
1 1/2 c buttermilk |
chocolate peanut butter ganache |
10 ounces dark or semi-sweet chocolate, finely chopped |
3/4 c heavy cream |
1/4 c corn syrup |
3 tbl creamy peanut butter |
Directions:
1. Cake
2. 325 oven greased and floured 12 C Bundt cake pan
3. In a large mixing bowl, beat butter, peanut butter and brown sugar until light and fluffy
4. Beat in eggs, one at a time, beating well after each addition
5. Beat in vanilla
6. Combine dry ingredients and beating into creamed mixture, alternating with milk
7. Beat well
8. Spoon into prepared pan and bake for approximately 60 minutes or until a toothpick inserted in center comes out clean and cake springs bake when touched lightly with finger
9. Cool 15 minutes, then carefully remove from pan and invert on cooling rack
10. Ganache
11. In a saucepan, combine the cream and corn syrup and bring to a boil
12. Remove from heat and whisk in chocolate until melted and smooth
13. Whisk in peanut butter until well blended
14. Place foil under cooled cake on rack and spoon the warm chocolate mixture over cake
15. Let stand about 10 minutes before placing on cake plate
16. Scrape up any excess chocolate and place in a small container, freeze or refrigerate to warm later for use over ice cream or pound cake
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