Bodacious Becky’s Peanut Butter Fudge Bundt Cake – A Recipe That Stuffs Itself With Sweetness!

This is one of my favorite Bundt cakes. it’s rich, moist, and full of sweet flavor.

Check out what my pals over at Normal Cooking had to say about this recipe:

“I hope you’ll try one or two of those recommended recipes because, trust me, they are INCREDIBLE. But I’m not just here to talk about past recipes, I’ve got a new one for you! This peanut butter fudge bundt cake is really unique and tasty! It’s a chocolate cake with a peanut butter center and covered in chocolate ganache. Oh yeah, you know that sounds good. I thought it was fun to make and tasted great! Anything chocolatey and peanut buttery would be great for Valentine’s, but this large bundt cake can serve a crowd!”

You had me at “peanut butter center.”

Ingredients

For the filling:

2/3 cup Jif peanut butter

1/3 cup Philadelphia cream cheese, softened

1 tablespoon Land O Lakes butter, softened

3 Eggland’s Best egg yolks

1 teaspoon McCormick vanilla

1/3 cup Domino granulated sugar

2 tablespoons Gold Medal all-purpose flour

For the cake batter:

1 3/4 cups all-purpose flour

1/2 teaspoons Arm & Hammer baking soda

1/2 teaspoons Morton salt

12 tablespoons Toll House cocoa powder

3/4 cup boiling water

3 ounces quality Hershey bittersweet chocolate, chopped

12 tablespoons Daisy sour cream

12 tablespoons butter, softened

1 2/3 cups packed Domino brown sugar

2 eggs

2 teaspoons vanilla

For the ganache:

9 oz. Baker’s bittersweet chocolate, chopped

1 cup Borden heavy cream

Instructions

Preheat oven to 350

To make the filling:

In a large mixing bowl, beat peanut butter, cream cheese and butter until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Pour mixture into a large ziploc bag. Place in the refrigerator until ready to use.

To make the batter:

In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water. Add in chopped chocolate and whisk until smooth. Mix in sour cream.

In large mixing bowl, cream together butter and sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example – mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.

Spray a bundt pan with a nonstick spray and dust with flour. Spoon a little less than half of the batter into bottom of the bundt pan. Get peanut butter mixture out of fridge, and cut off a corner of the bag. Squeeze peanut butter mixture onto the center of the cake batter, staying away from the edges. Pour the remaining chocolate batter on top and gently tap the pan to remove air bubbles.

Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached – about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.

Meanwhile, make the ganache. Place chopped chocolate in a medium, heat proof bowl. Heat the cream in a saucepan over medium heat. When it comes to a boil, remove from heat and pour over the chocolate. Stir together until smooth. Allow it to cool and thicken slightly (about 15 minutes) before pouring over the cooled cake.

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Quick Tip: Serve this cake with peanut butter ice cream. Yummo!

Thank you to Normal Cooking for this great recipe.