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Kathleen Siegle
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Baking, Cake
Servings 14 servings


Chocolate Bundt Cake

  • 2 sticks softened unsalted butter
  • cups all purpose unbleached flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup milk
  • ½ cup sour cream
  • 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

  • Preheat your oven to 325 F and butter and flour your bundt cake pan.
  • In a large bowl, whisk the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together the sour cream and milk. Set aside.
  • In an electric mixer, beat the butter and sugar on medium high until light and fluffy.
  • Add eggs one at a time, making sure to mix well after each one. Add vanilla and mix well.
  • Put the mixer on low and mix in half of the flour mixture. Pour in the milk an sour cream mixture.
  • Add the rest of the flour mixture and mix until incorporated.
  • Fold in the chocolate and peanut butter chips.
  • Pour the batter into the pan and smooth out the top with a spatula.
  • Bake for about 55 minutes or until an inserted knife comes out clean.
  • Set aside to cool before removing form the pan.
  • After removing the cake, thinly slice off the bottom of the cake so it sits evenly on a plate.

Chocolate and Peanut Butter Ganache

  • In a large bowl, pour in the chocolate chips.
  • In a medium sauce pan, slowly heat the cream to a boil. Pour over chocolate chips and let stand for about 10 minutes.
  • Using a whisk, slowly mix the chocolate until smooth and glossy.
  • Pour about half of the ganache onto the bundt cake and place in fridge to set a little.
  • 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