Peanut Butter Chocolate Cake with Peanut Butter Sauce

Name: Peanut Butter Chocolate Cake with Peanut Butter Sauce
Yield: 1 1/3 cup bundt cake
Cuisine: American
Ingredients: 50 g (1/4 cup) sugar; 15 ml (1 tbsp) vegetable oil; 12 g egg, room temperature; 1/4 tsp vanilla; 28 ml (1/8 cup) milk, room temperature; 34 g all-purpose flour; 20 g cocoa powder; 1/4 tsp baking powder; 1/8 tsp baking soda; 1/8 tsp salt; 28 ml (1/8 cup) boiling water; 14 g butter, room temperature; 47 g creamy peanut butter; 50 g (1/4 cup) sugar; 12 g egg, room temperature; 1/4 tsp vanilla; 47 g all-purpose flour; 1/2 tsp baking powder; 1/8 tsp salt; 56 ml (1/4 cup) milk, room temperature; 31 g creamy peanut butter; 38 ml (1/8 cup) sweetened condensed milk; 11 ml (3/4 tbsp) water; 1/8 tsp vanilla

Linh @barofsweets

Put Peanut Butter and Chocolate together and you've got a winning combo. Soft, moist, and perfectly balanced. This bundt cake stores well, and is great when served with chocolate or vanilla ice cream.

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Ingredients

1 1/3 cup bundt cake

For the Chocolate batter
50 g (1/4 cup)sugar
15 ml (1 tbsp)vegetable oil
12 gegg, room temperature
1/4 tspvanilla
28 ml (1/8 cup)milk, room temperature
34 gall-purpose flour
20 gcocoa powder
1/4 tspbaking powder
1/8 tspbaking soda
1/8 tspsalt
28 ml (1/8 cup)boiling water
For the Peanut Butter batter
14 gbutter, room temperature
47 gcreamy peanut butter
50 g (1/4 cup)sugar
12 gegg, room temperature
1/4 tspvanilla
47 gall-purpose flour
1/2 tspbaking powder
1/8 tspsalt
56 ml (1/4 cup)milk, room temperature
For the Peanut Butter Sauce
31 gcreamy peanut butter
38 ml (1/8 cup)sweetened condensed milk
11 ml (3/4 tbsp)water
1/8 tspvanilla

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Steps

1

Preheat your oven to 350F (177C). Prep a 330 ml (1 1/3 cup) bundt mould with melted shortening and coat it with granulated sugar. You can also use softened butter and cocoa powder. Set aside.
2

For the Chocolate batter:
- Cream together the sugar and oil in a bowl.
- Mix in the egg, vanilla and milk.
- In a separate bowl combine the flour, cocoa powder. baking powder, baking soda and salt.
- Slowly add your dry ingredients to your wet ingredients while stirring until combined.
- Mix in the boiling water.
3

For the Peanut Butter batter:
- Cream together the butter, peanut butter and sugar in a bowl.
- Mix in the egg and vanilla.
- In a separate bowl combine the flour, baking powder and salt.
- Mix in 1/3 of your flour mixture until mixed. Followed by 1/3 of your milk. Alternate until everything is added.
4

Layering the cake:
- Pour some of the chocolate batter into the prepared bundt pan.
- Scoop peanut butter batter over the chocolate batter.
- Continue alternating until both batters are completely used.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Allow to cool before removing from pan.
5

For the Peanut Butter sauce:
- Place the peanut butter, sweetened condensed milk, water, and vanilla in a small bowl.
- Microwave for 1 to 2 minutes, stirring every 15 to 20 seconds, until the mixture is well combined and runny. Drizzle over the cake.
Note: if you leave this sauce out in the bowl for a while, it will thicken up. It’s best to make the peanut butter sauce just prior to placing it on the cake.