Chocolate Peanut Butter Bundt Cake
Servings: 16 Servings
Ingredients
Cake Batter
- 15.25 ounces chocolate cake mix 1 box
- 3 large eggs
- 3.9 ounces instant chocolate pudding mix 1 box
- ¾ cup sour cream
- ¾ cup vegetable oil
- ¼ cup water
- ¼ cup freshly brewed coffee cooled
- 1 tablespoon vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream adjust to reach desired consistency
Peanut Butter Sauce
- ½ cup creamy peanut butter
- ½ cup sweetened condensed milk
- 3 tablespoons water
- ½ teaspoon vanilla extract
Peanut Butter Cup Topping
- 1 cup Reese’s Peanut Butter Cups chopped
Instructions
To Make the Cake Batter
- Place the peanut butter cups in the freezer for 20 to 30 minutes before chopping, if possible. This makes them firmer and easier to cut. Chop them into pieces and refrigerate until ready to use.1 cup Reese’s Peanut Butter Cups
- Preheat the oven to 350°F, and grease a 10 to 12 cup Bundt pan well, making sure to coat all the grooves.
- Place the cake mix, eggs, pudding mix, sour cream, oil, water, cooled coffee, and vanilla extract in a large bowl. Use a hand mixer on medium speed to mix just until the batter is combined and smooth, about 2 to 3 minutes. Don’t overmix.15.25 ounces chocolate cake mix, 3 large eggs, 3.9 ounces instant chocolate pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, ¼ cup water, ¼ cup freshly brewed coffee, 1 tablespoon vanilla extract
- Transfer the batter to the prepared Bundt pan, and spread it into an even layer.
- Bake for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven, and let it cool in the pan for 10 minutes. Carefully invert it onto a cooling rack, then let it cool completely before adding any toppings.
To Make the Ganache
- Place the chocolate chips in a small, heat-safe bowl.1 cup semi-sweet chocolate chips
- Heat the heavy cream in the microwave or in a small saucepan just until steaming. Don’t let it boil.¼ cup heavy cream
- Pour the hot cream over the chocolate chips, and let it sit for 30 seconds to 1 minute. Stir until the ganache is smooth and glossy. If needed, add a little extra cream to thin it. Avoid overheating the ganache, or it can turn gritty or separate.
To Make the Peanut Butter Sauce
- Place the peanut butter, sweetened condensed milk, water, and vanilla in a small microwave-safe bowl.½ cup creamy peanut butter, ½ cup sweetened condensed milk, 3 tablespoons water, ½ teaspoon vanilla extract
- Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, just until the sauce is smooth and pourable. Don’t overheat it.
To Make the Candy Topping
- Make sure the cake is completely cool before adding the toppings.
- Drizzle the ganache over the cooled cake first. Immediately drizzle the peanut butter sauce over the ganache, then add the chopped peanut butter cups while the sauces are still soft. The peanut butter sauce sets quickly, so move fast. The candy pieces are heavy and may slide if too many are piled on at once.
- Slice and serve. Store leftovers in a sealed container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Notes
- Grease the pan: My absolute favorite way to grease cake pans, especially bundt pans, is to use cooking with flour in the spray. Apply it to the pan then use a paper towel to wipe it over every bit of the pan's inner surface including all the nooks and crannies.
- Type of peanut butter: Use creamy peanut butter like Jif, Skippy, or your favorite store-bought brand. Don't use natural. It's separates easily and the sauce won't hold together well.
- Sinking cake: Don't open the oven door to sneak a peek at the cake. The air temperature and/or jiggling the pan can cause the cake to sink.
- Let the cake cool: Make sure the cake is completely cool before you add the ganache, peanut butter sauce, and peanut butter cups. Otherwise, the ganache and peanut butter sauce soak into the cake rather than coat it.
- Storage: Store at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze the unfrosted cake for up to 2 months. Thaw in the fridge overnight before adding any toppings.
Nutrition Facts
Chocolate Peanut Butter Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
430
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
45
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
9
g
Cholesterol
45
mg
15
%
Sodium
390
mg
16
%
Potassium
285
mg
8
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
7
g
14
%
Vitamin A
199
IU
4
%
Vitamin C
0.4
mg
0
%
Calcium
99
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
