Description
This Chocolate Peanut Butter Bundt Cake is a decadent dessert combining rich chocolate and creamy peanut butter flavors. Featuring a moist chocolate cake and brownie mix base, a creamy peanut butter cream cheese swirl, and topped with a luscious chocolate ganache and peanut butter drizzle, it’s perfect for celebrations or any special occasion.
Ingredients
Scale
Cake and Brownie Batter
- 1 15.25 oz. chocolate cake mix
- 1 18.3 oz. brownie mix
- 4 eggs
- 1 1/4 cups water
- 1 cup oil
Peanut Butter Cream Cheese Swirl
- 1 8 ounces package cream cheese, softened
- â…“ cup sugar
- 1 egg
- ¼ cup peanut butter
Chocolate Ganache
- ½ cup chocolate chips (semi-sweet)
- ½ cup heavy whipping cream
Garnish
- ½ cup peanut butter (for garnish)
- Mini peanut butter cups (for garnish)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare it for baking the cake.
- Prepare Bundt Pan: Grease a 10-cup bundt pan thoroughly to prevent sticking.
- Mix Cake and Brownie Batter: In a large mixing bowl, combine the chocolate cake mix, brownie mix, 4 eggs, 1¼ cups water, and 1 cup oil. Follow the instructions on your specific cake and brownie mixes for any adjustments in ingredients.
- Layer Batter: Pour half of this mixed batter evenly into the greased bundt pan to form the bottom layer.
- Prepare Peanut Butter Cream Cheese Mixture: In a medium bowl, blend softened cream cheese, sugar, 1 egg, and ¼ cup peanut butter until smooth and creamy.
- Add Peanut Butter Swirl: Spoon dollops of the peanut butter cream cheese mixture evenly over the batter in the bundt pan.
- Top with Remaining Batter: Pour the rest of the chocolate batter gently over the peanut butter swirl, covering it completely.
- Bake: Place the bundt pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake’s center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Heat Heavy Cream: Warm the heavy whipping cream in the microwave for 30 seconds to 1 minute until hot but not boiling.
- Make Ganache: Add the semi-sweet chocolate chips to the hot cream and let sit for 5 minutes.
- Stir Ganache: Stir the chocolate and cream mixture until smooth, melted, and shiny.
- Drizzle Ganache: Pour the chocolate ganache evenly over the cooled cake’s top.
- Melt Peanut Butter: In a small microwave-safe bowl, microwave peanut butter for 20 seconds until meltable and slightly runny.
- Drizzle Peanut Butter: Drizzle the melted peanut butter over the ganache on the cake as a decorative topping.
- Add Garnish: Sprinkle chopped or whole mini peanut butter cups over the top of the cake.
- Serve: Slice and enjoy this rich, indulgent chocolate peanut butter bundt cake.
Notes
- Check package instructions of cake and brownie mixes as some may require slight changes in liquid or egg quantities.
- Use room temperature cream cheese for easier mixing and smoother texture.
- Ensure the cake is completely cooled before adding ganache for best drip effect and setting.
- Mini peanut butter cups can be substituted with chopped peanut butter candies or Reese’s pieces.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
