INDIVIDUAL CHOCOLATE AND PEANUT BUTTER BUNDT CAKES
Categories Cake Chocolate Egg Nut Dessert Bake Cream Cheese Winter Sour Cream Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 18 cakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Make peanut butter mixture:
- Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.
- Make chocolate mixture:
- Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.
- Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.
- Fill baking pans:
- Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.
- Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.
- Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.
- Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).
- Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shohid Kahan
[email protected]These cakes are a great way to use up leftover chocolate and peanut butter.
mhay Tuazon
[email protected]I have tried several different chocolate and peanut butter bundt cake recipes, and this one is by far the best.
Jalissa Lopez
[email protected]These cakes are the perfect size for a snack or dessert. They are also great for taking to school or work lunches.
Aya Farroukh
[email protected]I am not a big baker, but this recipe was so easy to follow. I was really pleased with the results.
Jumple Ads
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Mujtaba poetry
[email protected]These cakes are definitely a crowd-pleaser. I have made them for several parties and potlucks, and they have always been a hit.
FF Magar
[email protected]The frosting is the perfect finishing touch. It is rich and creamy, and it pairs perfectly with the chocolate and peanut butter flavors.
Mathew Wu
[email protected]The cakes turned out so moist and fluffy. I was really impressed.
Weasel Weasel
[email protected]I love how easy these cakes are to make. I can have them in the oven in just a few minutes.
Hanif Brohi
[email protected]These bundt cakes are the perfect combination of chocolate and peanut butter. They are decadent and delicious, and they are sure to be a hit at any party or gathering.
Mouly akter Mithila
[email protected]I have made this recipe twice now, and it has been a hit both times. The cakes are so easy to make, and they always turn out perfect.
TONY B MUSIC FOR LIFE
[email protected]My family loved the chocolate and peanut butter bundt cakes! They were moist and flavorful, and the frosting was the perfect finishing touch.