The rich flavors of chocolate and peanut butter combine perfectly in this easy cake. The perfect way to celebrate any occasion, and easy to make.
I have owned a bundt cake pan for years, and have not done much with it. However, it wasn’t too long ago that I started using mine and have kind of fallen in love. Beforehand I was a believer that a bundt cake just cannot be as good as a traditional layered cake, simply because the cake-to-frosting ratio could not hold up to my dreams. I want a good amount of frosting in each bite of cake. Fast forward to the present, and I’ve just learned I needed to add enough toppings.
Technically, there isn’t any frosting on this cake. Just a layer of peanut butter and a layer of chocolate ganache. So, I had to get enough of those, to have some in each bite.
Since my discovery of bundt-cake-love, my family and I have become hooked, and this cake won’t let ya down! I even had a friend tell me it was “THE best cake!” she had ever had. I will count that as a HUGE win, and a boost to my ego.
You just can’t go wrong with chocolate and peanut butter! It’s an absolute favorite of mine and probably half the rest of the world.
For this cake, I like to use any extra ganache and add it to the center of the cake. That way I can sneak some onto my plate and keep that cake-to-frosting ratio just how I like it.
If you have never made a bundt cake, I recommend spraying your pan with a good amount of cooking spray before adding the batter. You don’t want any sticking. After the cake bakes, I simply slide a butter knife in around some of the edges to loosen the sides. Don’t slide it all the way around, you don’t want to cut off the pretty edges.
Chocolate Peanut Butter Bundt Cake
Ingredients
- 1 box chocolate cake mix (I like the Triple Chocolate Fudge)
- oil, water, and eggs As called for on the box mix
- 2 Tbs cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/4 cup peanut butter chips
- 1/4 cup semi-sweet chocolate chips
Toppings
- 2/3 cup creamy peanut butter
- 9 Tbs heavy cream this is equal to 1/2 cup plus 1 TBs
- 3/4 cup semi-sweet chocolate chips
- 4-5 Reese's Peanut butter cups
Instructions
- Preheat oven to 350 degrees. To a large mixing bowl, add the cake mix and the ingredients it calls for on the box. Mine uses water, oil, and eggs. Add those, measured as the box directs, then add the sour cream, cocoa powder, and vanilla to the bowl as well. Mix on low for about 30 seconds, or until the dry ingredients are wet. Then mix on medium for about 2 minutes. The batter should be smooth.
- Grease your bundt cake pan well. Add all the cake batter to the pan, using a rubber scraper to get it all out of the mixing bowl.
- Combine the 1/4 cup peanut butter chips and the 1/4 cup chocolate chips into a small bowl. Sprinkle the chips on top of the cake and use a butter knife to poke them into the batter, just below the surface.
- Bake the cake on the center rack in the middle of the oven for 35-40 minutes. Use a toothpick to test the cake after 35 minutes, and add more time to the timer if needed. When done the toothpick should have just a few damp crumbs sticking to it. Remove the cake from the oven and allow to cook in the pan, on a rack for about 5-10 minutes. Then invert the pan onto a cake stand or plate. Allow to cool to room temperature before covering, or adding the toppings.
- In a microwave-safe bowl, add the peanut butter, and heat for about 25 seconds. The peanut butter should be runny enough to pour/ drizzle over the top of the cooled cake. Cover the top of the cake as best you can, using all the peanut butter.
- In a microwave-safe mixing bowl, add the heavy cream, and heat for 45-60 seconds. Add the 3/4 cup chocolate chips to hot cream and allow to sit for a minute. Then whisk until the mixture is smooth. Using a spoon, drizzle the chocolate ganache over top of the peanut butter layer, allowing some of the peanut butter to be visible on the sides, beneath the ganache. Pour any extra ganache into the center of the cake.
- Top the cake with chopped Reese's Cups. Cover any leftovers with plastic wrap.
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