Baked goods: Chocolate peanut butter bundt cake


Apparently, November is bundt month. I had no idea. The 15th is bundt day. I recently learned the entire history of the bundt pan. Fascinating stuff.

I decided to bake this because chocolate and peanut butter are a nice combination but one I rarely see in Europe, given the anti-peanut butter feelings most Europeans harbor. This was an experiment since it was my first time attempting this, but most of those who ate some have reported enjoyment.


For the filling

2/3 cup peanut butter
1/3 cup cream cheese, softened
1 tablespoon butter, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup sugar
2 tablespoons flour

To make the filling

Beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Mix in sugar and flour until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. (Or put into plastic Ziploc-type bag and cut a hole in one of the corners for piping.) Refrigerate until ready to use.

For the cake

1 3/4 cups flour
1/2 teaspoons baking soda
1/2 teaspoons salt
12 tablespoons cocoa powder
3/4 cup boiling water
3 ounces (85 grams) bittersweet chocolate, chopped
3/4 cups sour cream
3/4 cups butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Preheat oven to 350F/175C. Grease/flour a bundt cake pan.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In a medium metal or glass bowl, whisk cocoa and boiling water together. Add in chopped chocolate and whisk until smooth. Mix in sour cream.

In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternately mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. Mix until just combined with each addition.

Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag of peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining cake batter on top and gently tap the pan to remove air bubbles. Do not let the peanut butter touch the sides.

Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached – about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.

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