Chocolate Peanut Butter Cup Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter
  • 8 oz Peanut butter chips
  • 6 Peanut butter cups

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1/3 cup Cocoa powder, unsweetened
  • 6 oz Milk chocolate
  • 1 tsp Salt
  • 1/2 tsp Sea salt
  • 1 1/2 cups Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 1/2 cup Greek yogurt, plain
  • 1 cup Heavy cream

Found on bunsenburnerbakery.com

Description

Ingredients

• 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
• 1/2 cup heavy cream
• 1/2 cup peanut butter
• 8 ounces peanut butter chips
• 6 ounces milk chocolate, chopped
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 6 peanut butter cups, chopped

Directions

• Start by baking the cake.  Preheat the oven to 350°F.  Grease and flour a 12-cup bundt pan. 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. 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. 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. To make the peanut butter and chocolate ganache, add a few inches of water to the saucepan and bring it to a simmer.  Place a heat-proof bowl on top of the simmering water.  Add the heavy cream, peanut butter, and peanut butter chips to the bowl and stir until melted.  Pour the peanut butter ganache over the bundt cake, encouraging the ganache to run down the sides of the cake, and allow to solidify before adding the chocolate ganache. To make the chocolate ganache, return the heat-proof bowl to simmering water.  Combine the milk chocolate, heavy cream, and salt, stirring over the heat until melted and thoroughly combined, then add in the pinch of salt.  Pour the chocolate ganache into a ziplock bag and snip off the corner.  Use this corner to drizzle streams of chocolate over the entire cake. Top with chopped peanut butter cups, allow the chocolate ganache to harden, and dig in!