peanut butter bundt cake with chocolate ganache

Published by on November 13, 2020

Repeat; add 1/3 flour mixture, 1/2 sour cream mixture then remaining 1/3 flour mixture, beating until incorporated and scraping down sides of bowl after each addition. It’s more rich than sweet, and just a sliver of it is very satisfying. So this Dark Chocolate Peanut Butter Bundt Cake recipe is only a handful of ingredients, I swear. The Hubble prefers that I cook but baking is where my heart lies. I love to spend as much time in the kitchen as possible. Add vanilla extract and mix well to combine. Once the cake is completely cool, turn it upside down on a serving plate. Incidentally, I have a Lemon Bundt Cake too, and just Blueberry Bundt Cake too…. I store bundt cakes at room temperature for the first day or two, and then move them to the fridge to keep them longer. Your email address will not be published. Then dollop over the remaining chocolate batter and smooth the top – the peanut butter mixture should be completely covered. Cover loosely with plastic wrap and let sit at room temperature while you prepare the cake. Hi Dorothy: It’s at the bottom of the post! Slowly add the flour mixture and buttermilk alternating between dry and wet to the bowl of the mixer. Mix until well combined but avoid over mixing. Use a spoon to drizzle ganache over cooled cake. Combine peanut butter and sweetened condensed milk over low heat in a small saucepan. Stir to combine. Remove from heat and add vanilla. Whisk together until smooth. Comment document.getElementById("comment").setAttribute( "id", "aa7f5217609fb6c5d8a562231f0c7c04" );document.getElementById("b98d76520c").setAttribute( "id", "comment" ); Berly's Kitchen, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Dust with flour; turn and tap pans lightly over the sink to release excess flour. Now it's time to grab a tasty beverage, stay for a while, and enjoy! Use the whisk attachment and beat on high speed until the eggs become pale yellow and ribbon-like (about 4-5 minutes). Next, place the egg mixture into the bowl of a stand mixer. The mixture temperature should reach about 110-115 degrees. Peanut Butter Bundt Cake with Chocolate Butterfing... Grilled Peach Salad with Candied Pecans and Feta. Feel free to use whatever recipes you would like but please give credit where credit is due. Mar 16, 2015 - Oh, the magic of peanut butter and chocolate. Heat cream in a small saucepan until just boiling. Chocolate Peanut Butter Ganache:In a small saucepan over medium heat, combine cream and powdered sugar. Chocolate Cake with Ganache and Peanut Butter Sauce – Perfectly moist chocolate buttermilk cake drizzled with the classic flavors of chocolate and peanut butter. Baking is my therapy and my sanity all rolled into one sugary package. Pour two thirds of the chocolate batter into your prepared bundt pan and the dollop the peanut butter mixture over the top, ensuring it doesn’t touch the sides of the tin. The strainer should catch large pieces, so they don’t end up in the cake batter. It’s not just the cake that’s quick, the toppings are equally fast. Everyone loved it!! Dark chocolate fudge cake, loaded with chocolate and peanut butter chips, drenched in chocolate ganache, and melted peanut butter! Peanut butter and chocolate are one of the best combinations ever, so we might have to make this for one of the many family birthdays coming up! Your email address will not be published. It took me 6 minutes to get this Dark Chocolate Peanut Butter Bundt Cake in the oven. The cake mix is doctored up with a few items, but then otherwise you just need chocolate, cream, peanut butter… pretty standard stuff. Let stand until ganache is set, about 30 minutes. This week we celebrated my son Travis’s birthday. I know that because I was poaching eggs for breakfast when I made this, and I always set the timer for 6 minutes. Remove to a rack and cool for 10 to 15 minutes before turning out cakes to cool completely. I have a number of recipes, both savory and sweet. 1 1/4 cups smooth peanut butter 3/4 cup butter, softened 2 cups brown sugar, packed 4 large eggs 1 1/2 teaspoons vanilla extract 3 cups flour (all-purpose, 13 1/2 ounces) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups buttermilk Chocolate Ganache: 10 ounces dark chocolate (or semisweet chocolate) 3/4 cup heavy cream Mix until smooth. Gently tap the pan against the countertop or another hard surface to force air bubbles out. Pour batter into prepared pan and smooth out with rubber spatula. I didn’t consider that braces and sticky caramel sauce are not a good mix, so I promised to make a different dessert that he could eat. When I asked him what kind of A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. Place the pan in the center of the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean. I’m making the Dark Chocolate Peanut Buuter Bundt cake. I’m going to be doctoring up all my cake mixes from now on. After the cake is completely cool, remove it from the pan by turning it upside down on a serving plate. M y kids both love to bake, which should surprise no one at all.. Turn the mixer to low and add 1/3 of the flour mixture and beat until incorporated. This post may contain affiliate links. If you like this Chocolate Cake with Ganache recipe, please leave us a comment and rate the recipe card. Let cake cool in the pan for 5 minutes then invert onto a cooling rack to cool completely.

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