Chocolate Peanut Butter Bundt Cake

Cake

• Unsalted butter, for pan

• 2¼ cups (304 g) all-purpose flour, spooned and leveled, plus more for pan

• ½ cup (43 g) unsweetened natural cocoa powder, spooned and leveled

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 tsp espresso powder (optional)

• 1 cup (226 g / 2 sticks) unsalted butter, at room temperature

• 1¾ cups (350 g) sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups (360 ml) milk

Peanut Butter Swirl

• 1 cup (250 g) creamy peanut butter

• ⅓ cup (40 g) powdered sugar, unpacked

• ¼ cup (57 g / ½ stick) unsalted butter, melted

• 1 tsp vanilla extract

• ⅛ tsp salt

Ganache

• ⅓ cup (80 ml) heavy cream

• ¾ cup (128 g) semisweet chocolate, finely chopped

Instructions

1. Prepare the panPreheat oven to 350°F (175°C). Butter and flour a 10-inch (25 cm) Bundt pan and set aside.

2. Make the cake batter

   • In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using).

   • In a large bowl, using an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.

   • Add eggs one at a time, mixing after each addition. Mix in vanilla with the second egg.

   • Add flour mixture and milk alternately, beginning and ending with flour. Stir just until combined. Set aside.

3. Make the swirlIn a medium bowl, whisk together peanut butter, powdered sugar, melted butter, vanilla, and salt until smooth and creamy, 1–2 minutes.

4. Assemble the cake

   • Spoon ½ to ⅔ of the chocolate batter into the prepared pan.

   • Spoon the peanut butter swirl evenly over the batter.

   • Top with remaining chocolate batter.

   • Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.

   • Cool in pan 1 hour, then invert onto a wire rack. Let cool completely.

5. Make the ganache

   • Place chopped chocolate in a heatproof bowl.

   • Heat cream in microwave until simmering (about 1 minute).

   • Pour cream over chocolate and let sit for 2 minutes. Stir until smooth.

6. Finish and serveDrizzle ganache over cooled Bundt cake. Let set for 1 hour before slicing.

Storage

• Store airtight at room temperature up to 4 days.

• Freeze (without ganache) up to 2 months.