Peanut Butter Chocolate Bundt Cake
Recipe Type: Baking, Cake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 14 servings
Visually stunning and beautifully rich tasting, this indulgent peanut butter chocolate bundt cake will have your taste buds singing while still being easy to throw together.
Chocolate Bundt Cake
  • 2 sticks softened unsalted butter
  • 2¼ cups all purpose unbleached flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup milk
  • ½ cup sour cream
  • 1½ cups sugar
  • 4 large eggs
  • ½ cup semi sweet chocolate chips
  • ½ cup peanut butter chips
Chocolate and Peanut Butter Ganache
  • 1 cup heavy cream
  • 8 ounces semi sweet chocolate chips
  • 1/ 4 cup smooth peanut butter
Chocolate Bundt Cake
  1. Preheat your oven to 325 F and butter and flour your bundt cake pan.
  2. In a large bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk together the sour cream and milk. Set aside.
  4. In an electric mixer, beat the butter and sugar on medium high until light and fluffy.
  5. Add eggs one at a time, making sure to mix well after each one. Add vanilla and mix well.
  6. Put the mixer on low and mix in half of the flour mixture. Pour in the milk an sour cream mixture.
  7. Add the rest of the flour mixture and mix until incorporated.
  8. Fold in the chocolate and peanut butter chips.
  9. Pour the batter into the pan and smooth out the top with a spatula.
  10. Bake for about 55 minutes or until an inserted knife comes out clean.
  11. Set aside to cool before removing form the pan.
  12. After removing the cake, thinly slice off the bottom of the cake so it sits evenly on a plate.
Chocolate and Peanut Butter Ganache
  1. In a large bowl, pour in the chocolate chips.
  2. In a medium sauce pan, slowly heat the cream to a boil. Pour over chocolate chips and let stand for about 10 minutes.
  3. Using a whisk, slowly mix the chocolate until smooth and glossy.
  4. Pour about half of the ganache onto the bundt cake and place in fridge to set a little.
  5. Whisk ¼ cup smooth peanut butter in the remaining chocolate ganache. Drizzle over the bundt cake and sprinkle with chocolate and peanut butter chips.
Adapted fromMartha Stewart
Recipe by Honest Cooking by Mercato Fabbrica at