Chocolate Peanut Buckeye Bundt Cake Recipes

CHOCOLATE-PEANUT BUTTER BUNDT CAKE

Steps:

• Make the peanut butter filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter, cream cheese and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
• Add the egg and vanilla and mix on medium speed until fully incorporated. Add the flour and salt and mix on low speed to combine. Scrape the mixture into a large resealable plastic bag (or pastry bag) and set aside. (Alternatively, you can scrape the mixture into a medium bowl.) If necessary, rinse and dry the paddle attachment and bowl before proceeding.
• Make the cake: Heat the oven to 325 degrees. Lightly spray a 10-inch bundt pan with nonstick spray. Add a few spoonfuls of cocoa powder into the pan and tap it around until the pan is fully coated in cocoa.
• Place 1 cup/95 grams cocoa powder in a medium heat-safe bowl, and pour the boiling water over it. Whisk well to combine, then add the buttermilk and whisk to combine.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, oil and sugar on medium speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until fully incorporated and scraping the bowl between each addition. Add the vanilla and mix on low speed to combine.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about a third of this mixture to the mixer and mix on low speed to combine.
• Add half of the cocoa-buttermilk mixture to the mixer and mix on low speed to combine. Continue to alternate adding the dry and wet ingredients until the batter is uniformly combined.
• Pour about 2/3 of the cake batter into the prepared pan and spread into an even layer. Cut a 1-inch opening from one of the bottom corners of the bag and squeeze the peanut butter filling into the pan, making a ring in the center of the chocolate batter aiming not to touch the outer edge or inner tube of the pan. Alternatively, you can gently spoon the peanut butter mixture on top of the chocolate batter, aiming to create a ring shape.
• Pour the remaining chocolate cake batter on top of the peanut butter filling and gently spread into an even layer. Transfer the pan to the oven and bake until a toothpick or skewer inserted into the center comes out clean, about 1 hour or up to 1 hour 10 minutes.
• Cool in the pan for 10 minutes, then use a small offset spatula to gently loosen the cake at the edges and around the inner tube, and invert it onto a cooling rack to cool completely.
• Make the peanut butter glaze: Heat the cream in a small pot to a simmer. In a small heat-safe bowl, mix the peanut butter and confectioners' sugar to combine, then add the hot cream, and mix until smooth. It should be thick but still loose enough to drizzle easily.
• Make the chocolate glaze: Heat the cream in the small pot to a simmer. Place the chocolate in a medium heat-safe bowl, then pour the hot cream over it. Stir until the mixture is totally smooth. It will be thinner than the peanut butter glaze.
• Place the cake on the cooling rack set over a baking sheet. Spoon half of the chocolate glaze over the cake, letting it drip down the sides, then spoon half of the peanut butter glaze on top. Repeat this process with the remaining glaze, and use the back of the spoon to gently swirl where the two glazes meet in a few spots. Gently remove the cake and transfer to a serving platter. Allow the glaze to set at least 15 minutes before slicing and serving.

BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Directions:.
• PREHEAT oven to 350º F.
• Grease 9-inch-round cake pan.
• Line bottom of pan with parchment paper; grease.
• FOR CAKE:.
• COMBINE eggs and sugar in large bowl.
• Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
• Pour into prepared pan.
• BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
• Cool on wire rack for 5 minutes.
• Run knife around edge of cake; cool for an additional 10 minutes.
• Invert cake onto serving platter.
• Remove pan and parchment; cool completely.
• FOR PEANUT BUTTER LAYER:.
• BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
• Gradually beat in powdered sugar.
• Spread mixture on cake.
• Refrigerate for 30 minutes.
• FOR GANACHE:.
• HEAT cream in small saucepan to boiling; remove from heat.
• Add semi-sweet morsels; let stand 5 minutes.
• Stir; refrigerate for 30 minutes or until mixture is spreadable.
• Spread chocolate on top and sides of cake.
• MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
• Knead bag to mix.
• If necessary, microwave at additional 10- to 15-second intervals until melted.
• Cut a small hole from corner of bag; squeeze to drizzle over cake.
• Store in refrigerator.
• Let stand for 30 minutes before serving.

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE RECIPE - (5/5)

Steps:

• For the Peanut Butter Cheesecake: Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake! Preheat oven to 325 degrees. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk. Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan. Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight. For the chocolate cake: Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 9-inch round, well greased cake pans. Cool completely. For the peanut butter frosting: Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream. For the chocolate peanut butter glaze: In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency. To assemble: Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges. Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.

PEANUT BUTTER AND CHOCOLATE BUNDT CAKE

Steps:

• Grease 10-inch (3 L) Bundt pan; set aside.
• Peanut Butter Filling: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch (1 cm) plain tip. Place upright in tall container and set aside in refrigerator.
• In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside.
• In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture.
• Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles.
• Bake in centre of 350°F (180°C) oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely.
• Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.