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Peanut Butter Bundt Cake with Milk Chocolate Ganache
- Prep Time: 30 minutes
- Cooking Time: 1 hour, 10 minutes
- Serves: 10 to 12 servings
Peanut Butter Bundt Cake with Milk Chocolate Ganache
- Recipe Submitted by Marsala on 11/03/2014
Category: Holiday, Kids, Chocolate, Cakes
Ingredients List
- For the cake:
- 2 & 1/2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup milk
- For the ganache and topping:
- 4 ounces milk chocolate, chopped
- 1/2 cup heavy cream
- 2 to 3 tablespoons chopped honey roasted peanuts
Directions
To make the cake:
1. Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add peanut butter and vanilla, and beat until thoroughly combined. Add eggs, one at a time, mixing well after each addition.
4. Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
5. Transfer batter to prepared pan and spread evenly.
6. Bake 1 hour to 1 hour 10 minutes, or until a pick inserted into the center comes out clean and the cake is golden brown.
7. Cool cake in pan on a wire rack for 15 minutes. Then, invert the pan and remove the cake from the pan to continue cool on a wire rack.
To make the ganache:
8. Place chocolate in a heatproof bowl. Set aside.
9. Place cream in a heavy saucepan and heat over medium-low heat just until you begin to see bubbles around the edges of the pan. (Do not boil.)
10. Carefully pour the cream over the chocolate. Allow to sit (without stirring) for about 5 minutes, or until the chocolate has melted. Then, whisk until smooth.
11. Drizzle ganache over cooled cake. Sprinkle with chopped peanuts. Serve immediately or allow a few minutes for the ganache to set.
1. Preheat oven to 350°. Grease and flour a 10-cup Bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add peanut butter and vanilla, and beat until thoroughly combined. Add eggs, one at a time, mixing well after each addition.
4. Reduce mixer speed to low. Add flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
5. Transfer batter to prepared pan and spread evenly.
6. Bake 1 hour to 1 hour 10 minutes, or until a pick inserted into the center comes out clean and the cake is golden brown.
7. Cool cake in pan on a wire rack for 15 minutes. Then, invert the pan and remove the cake from the pan to continue cool on a wire rack.
To make the ganache:
8. Place chocolate in a heatproof bowl. Set aside.
9. Place cream in a heavy saucepan and heat over medium-low heat just until you begin to see bubbles around the edges of the pan. (Do not boil.)
10. Carefully pour the cream over the chocolate. Allow to sit (without stirring) for about 5 minutes, or until the chocolate has melted. Then, whisk until smooth.
11. Drizzle ganache over cooled cake. Sprinkle with chopped peanuts. Serve immediately or allow a few minutes for the ganache to set.
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