Chocolate Peanut Butter Bundt Cake Verdict

I got a bundt pan from dad for my birthday, so I had to find something to make in it. Deciding I was missing a chocolate dessert, I stumbled upon a chocolate peanut butter bundt cake and decided it was perfect. It was fairly simple to make and fun to squirt the peanut butter filling over a small layer of chocolate.

I then put another layer of chocolate to finish it off and baked it. This is what it looked like when it came out.

It looks even prettier when out of the pan! But I wasn't done yet. I saw the picture on my baking addiction blog and decided I wanted mine to look exactly like the picture.

I found a recipe for a chocolate glaze, poured it on top, and sprinkled chopped reeses peanut butter cups over the top. :-) I thought it tasted delicious, but that my peanut butter layer was a little dry. I loved the combination of chocolate and peanut butter though! Who wouldn't?

Chocolate and Peanut Butter Bundt
From:  mybakingaddiction.com
Note: the only thing I didn't like about this recipe was that it does not include the glaze, so look below to find the recipe I used and don't forget to pick up some reeses while you're at the grocery store!

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 granulated sugar
2 tablespoons all-purpose flour

For the cake batter
1 3/4 cups all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup natural cocoa powder
3/4 cup boiling water
3 ounces quality bittersweet chocolate, chopped
3/4 tablespoons sour cream
12 tablespoons butter, softened
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Method
Preheat oven to 350

To make the filling
In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.

To make the batter
In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water. 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. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example - mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.

Spray a bundt pan with a nonstick spray that has flour included (like Baker's Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
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.

 If you want the glaze, I found my recipe from American's Test Kitchen Family Cookbook:

1 cup confectioner's sugar

2 ounces bittersweet chocolate, melted

3 tablespoons milk

pinch of salt

Mix all the glaze ingredients together until smooth, then let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake after it has completely cooled, allowing the glaze to drip down the sides. Let set before serving, about 10 minutes.