Chocolate bundt cake with a surprise! There is a swirl of peanut butter filling inside the chocolate cake!
How can you make chocolate bundt even better?
You could spike the cake with some whiskey or rum. Perhaps, add additional flavors like peppermint or caramel. Or, you could swirl in peanut butter!
This peanut butter chocolate bundt cake is adapted from this older chocolate glazed whiskey bundt cake.
Chocolate Bundt Cake with peanut butter
Chocolate and peanut butter is such a delicious combination. The sweetness and slight bitterness of dark chocolate pairs wonderfully with the nutty peanut butter.
For best results, generously butter the 10-cup bundt pan before adding the batter. For extra measure, you may lightly dust the buttered pan with flour as well.
Chocolate Glaze
The chocolate glaze is a simple mixture of dark chocolate, butter, and light corn syrup. The three ingredients are melted together to create a rich and creamy glaze.
Use a double boiler (bain marie) or gently heat the chocolate and butter in the microwave.
The corn syrup (or glucose) helps to keep the chocolate glaze shiny and soft. The chocolate glaze will not harden as it sits out.
Peanut Butter Cake Filling
A word of warning- the peanut butter cake filling is not creamy. It will bake up to a texture similar to the chocolate cake.
The peanut butter filling will be a little crumbly.
For best results, use a no-stir homogenous smooth peanut butter.
I was inspired to make a bundt cake after seeing the latest issue of Martha Stewart Living. On the cover there is a beautifully sliced and styled coffee cake. The styling of this bundt cake is in homage that one.
Peanut Butter Chocolate Bundt Cake
Ingredients
Chocolate Cake:
- 4 oz unsweetened chocolate,, roughly chopped
- 2 Tbsp instant espresso powder
- 2 Tbsp unsweetened cocoa powder
- ¾ cup whole milk
- 1 cup unsalted butter,, room temp
- 1 ½ cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
Peanut Butter Cake Filling:
- ¼ cup unsalted butter, , room temp
- ¼ cup smooth peanut butter
- 2 Tbsp granulated sugar
- 1 large egg,, beaten
- ½ cup all-purpose flour
- ¼ cup whole milk
- ¼ tsp kosher salt
Chocolate Glaze:
- 4 oz dark chocolate, , roughly chopped
- ¼ cup unsalted butter
- 1 Tbsp glucose, or light corn syrup
Peanut Butter Glaze:
- 2 Tbsp smooth peanut butter
- 2-3 Tbsp whole milk
- ¾ cup confectioners' sugar,, sifted
- pinch kosher salt
Instructions
Chocolate Cake:
- Preheat oven to 350°F. Generously butter a 10-cup bundt pan and set aside.
- In a microwave safe bowl, heat unsweetened chocolate at half power at 30 second intervals. Stir often. Heat until chocolate is melted. Set aside.
- In a glass measuring cup, stir together instant espresso powder and cocoa powder. Add enough hot water until liquid mixture measures 1 cup. Stir until powders are dissolved. Add milk and let cool.
- In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, making sure egg is incorporated before adding the next. Scrape down bowl as needed.
- Add slightly cooled melted chocolate. Continue to mix on low-medium speed until combined.
- In a medium bowl, whisk together flour, baking soda, and salt. With the mixer on low, add 1/3 of milk mixture, then 1/2 of flour mixture. Repeat, ending with the milk mixture. Mix until combined.
Peanut Butter Cake Filling:
- In a medium bowl, cream together butter and peanut butter until smooth. Add sugar and mix until combined. Add half of the beaten egg. Discard other half of egg. Mix until combined.
- Fold in flour and salt. Add milk and stir to combine. Mix until flour is incorporated.
Cake Assembly:
- Add half of chocolate batter to prepared bundt pan. Distribute peanut butter cake filling on top of chocolate layer. Swirl with knife to spread out peanut butter batter. Add remaining chocolate batter to cover peanut butter batter.
- Bake for 50-60 minutes, until toothpick inserted in cake comes out clean. Let cool in pan for a couple of minutes before unmolding. Let cool to room temperature of wire rack.
Chocolate Glaze:
- Over a double boiled, melt together chocolate and butter until smooth. Alternatively, you can microwave it at half power at 30 second intervals until melted.
- Remove from heat and whisk in glucose. Pour over cooled bundt cake.
Peanut Butter Glaze:
- Stir together sifted powdered sugar, peanut butter, and salt. Add milk and stir until smooth. Add additional milk if glaze is too dry. If glaze is too thick, add additional sifted powdered sugar. Drizzle peanut butter glaze over chocolate glazed bundt cake.
Notes
Like this recipe? Rate & comment below!
well if I make this cake and the only thing I would do is omit the coffee since I don’t drink the stuff and I won’t go to the store and buy the instant
I would have to omit the 2 Tbsp instant espresso powder cuz I don’t put that in anything that I make
My kids could stop eating this delicious yummy cake. Chocolate and peanut butter can’t ever be wrong. Thank you for delicious recipe.
This looks yummy for PB & chocolate lovers like myself…. I’m thinking about adding cream cheese to the PB filling….some how, may have to adjust other ingredients to keep a strong peanut buttery flavor?…
Way too much espresso powder. Batter was so strongly coffee flavored I had to punt on the peanut butter filling which was unfortunately the point. Made a nice chocolate mocha Bundt cake, if that is what you want!
When do you add the cocoa a SN espresso milk mixture?
Step 6 in the directions.
Excellent bundt cake. I love it… I will do this cake over and over again… Delicious. Thanks…
Thank you!
What happens if I were to omit the espresso??
The espresso powder highlights the chocolate flavors. You can easily omit it, if you’d like.
I never add coffee to anything I make cuz I don’t like the taste it has