Chocolate Peanut Butter Bundt Cake
Servings: 16 Servings
Ingredients
Cake Batter
- 15.25 ounces chocolate cake mix 1 box
- 3 large eggs
- 3.9 ounces instant chocolate pudding mix 1 box
- ¾ cup sour cream
- ¾ cup vegetable oil
- ¼ cup water
- ¼ cup freshly brewed coffee cooled
- 1 tablespoon pure vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream adjust to reach desired consistency
Peanut Butter Sauce
- ½ cup creamy peanut butter
- ½ cup sweetened condensed milk
- 3 tablespoons water
- ½ teaspoon pure vanilla extract
Optional Candy Topping
- 1 cup Reese’s Peanut Butter Cups chopped, optional (We used mini Reese's cups.)
Instructions
Cake Batter
- Preheat oven to 350°F, and grease a 10 to 12 cup Bundt pan.
- Place all cake ingredients (cake mix through vanilla extract listed under the "Cake Batter" heading) in a large bowl. Use a hand mixer to mix on medium speed for 2 to 3 minutes until well combined. Transfer the batter to the prepared Bundt pan.15.25 ounces chocolate cake mix, 3 large eggs, 3.9 ounces instant chocolate pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, ¼ cup water, ¼ cup freshly brewed coffee, 1 tablespoon pure vanilla extract
- Bake for 40 to 50 minutes or until a wooden skewer comes out clean. Remove from the oven, and allow to cool in the pan for 10 minutes before inverting and transfer the cake to a cooling rack. Cool completely before frosting.
Ganache
- Place the chocolate chips in a small, heat-safe bowl.1 cup semi-sweet chocolate chips
- Heat the heavy cream in the microwave or a small saucepan until it begins to steep, but don't let it boil. Pour the hot heavy cream over the chocolate chips, and allow it to set for 30 seconds to 1 minute.¼ cup heavy cream
- Stir the chocolate chips until the mixture is smooth and creamy. Drizzle over the cooled cake.
Peanut Butter Sauce
- Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl.½ cup creamy peanut butter, ½ cup sweetened condensed milk, 3 tablespoons water, ½ teaspoon pure vanilla extract
- Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and creamy. Drizzle over the chocolate ganache.
Candy Topping
- Sprinkle the chopped peanut butter cups over the chocolate ganache and peanut butter sauce.1 cup Reese’s Peanut Butter Cups
- Slice the cake, and serve. Store leftovers in the refrigerator for up to 5 days in a sealed container.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cake. Actual calories will vary.
Nutrition Facts
Chocolate Peanut Butter Bundt Cake
Serving Size
1 slice
Amount per Serving
Calories
430
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
45
%
Trans Fat
0.1
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
9
g
Cholesterol
45
mg
15
%
Sodium
390
mg
16
%
Potassium
285
mg
8
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
7
g
14
%
Vitamin A
199
IU
4
%
Vitamin C
0.4
mg
0
%
Calcium
99
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
