Peanut Butter And Chocolate Bundt Cake

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 2/3 cup chunky peanut butter
• 1/3 cup cream cheese, softened
• 1 tablespoon butter, softened
• 3 egg yolks
• 1 teaspoon vanilla
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3/4 cup cocoa powder
• 3/4 cup boiling water
• 3 ounces bittersweet chocolate, chopped
• 3/4 cup sour cream
• 3/4 cup butter, softened
• 1 2/3 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt (2 ml)
• 1 cup whipping cream
• 1/2 cup chopped roasted peanuts

Recipe

• 1 grease 10-inch (3 l) bundt pan; set aside.
• 2 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.
• 3 in heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. whisk in sour cream. set aside.
• 4 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.
• 5 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.
• 6 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.
• 7 whip cream. slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.