Chocolate Peanut Butter Cup Bundt Cake

 Dense chocolate cake covered in peanut butter and milk chocolate ganache, topped with chopped Reese’s peanut butter cups.  Mix by hand in two bowls for an easy, impressive dessert.


For the cake:
  •     1 cup (2 sticks) butter
  •     1/3 cup unsweetened cocoa powder
  •     1 teaspoons salt
  •     1 cup buttermilk
  •     2 cups all-purpose flour
  •     1 1/2 cups sugar
  •     1 1/2 teaspoons baking soda
  •     2 eggs, room temperature
  •     1/2 cup plain Greek yogurt
  •     1 tablespoon vanilla extract
For the Peanut Butter Ganache:
  •     1/2 cup heavy cream
  •     1/2 cup peanut butter
  •     8 ounces peanut butter chips
For the Chocolate Ganache:
  •     6 ounces milk chocolate, chopped
  •     1/2 cup heavy cream
  •     1/2 teaspoon sea salt
For topping:
  •     6 peanut butter cups, chopped

  1.     Start by baking the cake.  Preheat the oven to 350°F.  Grease and flour a 12-cup bundt pan.
  2.     Melt the butter in a small saucepan over medium heat.  Whisk in the cocoa powder and salt.  Once butter is fully melted, remove from heat and pour in the buttermilk, whisking until all ingredients are combined.
  3.     In a large bowl, whisk together the flour, sugar, and baking soda.  Add the melted butter and cocoa powder mixture, pouring slowly and whisking continuously until combined.  The resulting batter will be quite thick.  Add in the eggs, one at a time, whisking until completely blended.  Add in the Greek yogurt and vanilla extract, stirring until smooth.
  4.     Pour the batter into the prepared pan and bake until a tester inserted into the center of the cake comes out with a moist crumb; about 45 minutes.  Allow the cake to cool in the pan for 15 minutes before inverting onto a cake rack and cooling completely. 

 For Full Instructions, You Can Go Here : https://www.bunsenburnerbakery.com

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