GIANT CHOCOLATE-PEANUT BUTTER MOLTEN BUNDT
Calling all pb lovers! When you cut into the center of this chocolate swirl cake, a warm peanut butter center oozes out.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
- Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
- Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
PEANUT BUTTER BUNDT CAKE
This peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. -Karen Holt, Rock Hill, South Carolina
Provided by Taste of Home
Categories Desserts
Time 2h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. , Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely., For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
Nutrition Facts : Calories 465 calories, Fat 22g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 300mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE-PEANUT BUTTER BUNDT CAKES
Emeril Lagasse from Every Day's A Party Cookbook, 2001. Emeril says these bundt cakes with Chocolate Glaze are like "mini versions of heaven, filled with chocolate and peanut butter." The mini bundt pans used for this recipe are fun beacause they make perfect individual servings, and then there is no need for sharing. Time for prep/baking doesn't allow for cooling time.
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350F degrees.
- Grease 12 individual 1 cup bundt pans with 2 Tablespoons of butter.
- Into small mixing bowl, sift flour, baking powder, baking soda and salt together. Set aside.
- In a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
- Add the eggs, one at a time, beating well after each addition.
- Add the melted chocolate and vanilla and beat to mix.
- Add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
- Fill each tin with 1/4 cup of the batter.
- Place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
- Bake until the cakes set, 18-20 minutes.
- Remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
- Glaze:.
- In a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
- Set the cakes on wire rack and spoon equal amounts of the glaze over them.
- Allow to cool before serving.
- Mixed Berry Coulis:.
- Bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. Simmer stirring occasionally, until the berries are very soft, about 10 minutes.
- Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
- Pour into simmering raspberry mixture, Cook stirring occasionally, until sauce thickens.
- Strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
- Cool completely and then cover and refrigerate until ready to serve. (Freeze leftover coulis in a plastic container for up to 1 month).
- Simple Syrup:.
- Bring sugar and water to a boil in a medium heavy saucepan over high heat. Reduce the heat to medium-low. Simmer, stiring until the sugar is completely dissolved 6-8 minutes.
- Let cool completely.
- Transfer to airtight container. Refrigerate until completely chilled at least 4 hours.
Nutrition Facts : Calories 743.7, Fat 25.7, SaturatedFat 14.1, Cholesterol 64.6, Sodium 249.5, Carbohydrate 124.6, Fiber 5.6, Sugar 98.7, Protein 11.5
CHOCOLATE PEANUT BUTTER BUNDT CAKE
This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.
Provided by UnknownChef86
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 12-cup bundt pan and set aside.
- Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
- Add peanut butter and melted chocolate and beat until well-blended.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
- Stir in chocolate chips.
- Turn batter into prepared pan.
- Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
- Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
- Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
- Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.
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