Home · Recipes · Bundt Cakes Peanut Butter Chocolate Bundt Cake Author: Maryanne CabreraPublished: Aug 21, 2014Updated: Aug 10, 2021 View Recipe33 ReviewsThis post may contain affiliate links. Read our disclosure policy. 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 Chocolate bundt cake with a surprise peanut butter filling. Yield: 10-cup bundt pan Prep Time: 25 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 15 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsChocolate Cake:4 oz unsweetened chocolate, roughly chopped2 Tbsp instant espresso powder2 Tbsp unsweetened cocoa powder¾ cup whole milk1 cup unsalted butter, room temp1 ½ cup granulated sugar3 large eggs2 cups all-purpose flour1 tsp baking soda½ tsp kosher saltPeanut Butter Cake Filling:¼ cup unsalted butter, room temp¼ cup smooth peanut butter2 Tbsp granulated sugar1 large egg, beaten½ cup all-purpose flour¼ cup whole milk¼ tsp kosher saltChocolate Glaze:4 oz dark chocolate, roughly chopped¼ cup unsalted butter1 Tbsp glucose, or light corn syrupPeanut Butter Glaze:2 Tbsp smooth peanut butter2-3 Tbsp whole milk¾ cup confectioners' sugar, siftedpinch 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. NotesThe peanut butter cake filling is not creamy. It will be more cake-like in texture. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate cake, chocolate bundt cake, bundt cake, peanut butter chocolate Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.