peanut butter glazed chocolate cake

can we just talk about how relentless cold and flu season seems to be this year for a minute?

i mean for reals.

i heard on the news about how the nation is having this crazy epidemic but that didn’t make me rush out on a sunday night to get a flu shot that hurt like bejezus. no what made me rush out was figuring out that MY OFFICE was having a flu epidemic.

see i don’t do sick.

so i finally got a flu shot.

and i think a shot deserves a treat…. maybe like a cake.

this is another treat that i made for an office birthday. i knew when this birthday was coming up it would have to be something chocolate and peanut butter. see i’ve been friends with the birthday boy and his wife for a while now, in fact before they got married. and at their wedding, his wife has his groom’s cake made to look like a giant reeses. so i didn’t even really have to ask what the request would be.

so chocolate and peanut butter…. what do you make? gah there are so many options so i started scouring the blogs and found this cake from jessica. first off, i knew if jessica made it, it was bound to be delicious. second, a chocolate bundt cake that is basically just glazed with peanut butter. double win.

i mean we all know part of why i love bundt cakes so much….

so this cake is basically a chocolate sour cream cake but jessica studded it with chocolate, covered it with chocolate and then covered it again in peanut butter. i mean hello. i did make the minor adjustment of studding the cake with peanut butter chips to up the peanuttiness of it all. i also covered the cake in a dark chocolate ganache instead of milk chocolate. i mean i just love the depth that dark chocolate gives something.

peanut butter glazed chocolate cake

chocolate peanut butter bundt cake

  • 2-1/2 c flour
  • 1/2 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c whole milk, room temp
  • 1/2 c sour cream, room temp
  • 1 c unsalted butter, room temp
  • 1-1/2 c sugar
  • 4 large eggs, room temp
  • 2 tsp vanilla
  • 1 c peanut butter chips
  • sprinkles (colored or chocolate)
  • chocolate ganache (see below)
  • peanut butter glaze (see below)
  1. preheat oven to 325F. spray your bundt pan with nonstick spray.
  2. in a large bowl, mix together the flour, cocoa, baking soda and salt. in a small bowl, mix together the milk and sour cream. set both of these aside.
  3. beat the butter until creamy; add in sugar and beat together until light and fluffy. add in the vanilla extract and one egg. beat until combined. add the remaining eggs, one at a time, making sure that each addition gets combined. add in half of the flour and beat on low until just combined; add in the milk/sour cream mixture, beating until combined again. add in the remaining dry ingredients and beat until it it just combined. stir in the peanut butter chips.
  4. bake 45-50 min until the cake is set and a toothpick inserted in the center comes out clean. remove to a wire rack and let cool 30 min before inverting to cool completely. make your ganache and then peanut butter glaze (they each need to sit about 20-25 min before use).
  5. once the cake is cooled, cover with ganache followed by the peanut butter glaze and sprinkles.

chocolate ganache

  • 5 oz dark chocolate, chopped
  • 1/3 c heavy cream
  • 1/4 tsp vanilla
  1. place the chopped chocolate in a heat proof bowl. set aside. place the heavy cream in a small saucepan set over low heat; heat the creamy until its warm and bubbles begin to appear around the edges. pour the warm cream over the chopped chocolate and whisk until smooth; whisk in the vanilla. let set 20-25 min before pouring completely over the cooled cake. place in the fridge to firm up before pouring the peanut butter glaze over top.

peanut butter glaze

  • 1 c creamy peanut butter
  • 1 tbs vegetable oil
  • 1 tbs powdered sugar
  1. place peanut butter in a microwave safe bowl and microwave in 30 sec intervals until melted. stir in the vegetable oil. whisk in the powdered sugar until smooth. let sit 15-20 min before pouring over the ganache topped cake. you want it pourable but not runny. cover in sprinkles.

if you’re still scrambling for a super gras recipe, this would make a good dessert addition.

just saying.


recipe barely adapted from: how sweet eats

this post is also featured over at these link parties: taste and tell thursdays and what’s cooking wednesdays


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