Chocolate Peanut Butter Bundt Cake Recipes

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.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.

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.

Steps:

• Grease 10-inch (3 L) 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 (1 cm) 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 (180°C) 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.

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.*****.