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.

Peanut Butter Chocolate Cake with Peanut Butter Sauce

Share its first Cooksnap!

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

Cooking Instructions

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.