Chocolate Peanut Butter Bundt Cake
Rich chocolate cake with peanut butter and chocolate ganache.
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.