Chocolate Peanut Butter Swirl Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Egg

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 8 oz Peanut butter chips

• Baking & Spices

  • 7/8 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 5/8 cup Cocoa powder
  • 1/2 tsp Salt
  • 1 1/3 cups Self rising flour
  • 3 oz Semi-sweet chocolate chips
  • 2 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/4 cup Butter
  • 1 cup Buttermilk
  • 5/8 cup Heavy cream
  • 1/2 cup Milk

• Liquids

  • 1/2 cup Water

Found on betsylife.com

Description

Ingredients

• 1 cup sugar
• ¼ cup oil
• 1 egg
• 1 tsp vanilla
• ½ cup milk
• ¾ cup + 2 T all-purpose flour
• ½ cup + 2 T cocoa powder
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup boiling water
• ¼ cup butter, room temperature
• ¾ cup creamy peanut butter
• 1 cup sugar
• 1 egg
• 1⅓ cups self rising flour
• 1 cup buttermilk
• 8 oz peanut butter chips
• ½ cup heavy cream
• 3 oz semi-sweet chocolate chips
• 2 T heavy cream

Directions

• Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.
• Cream sugar and oil together in a large bowl until light and fluffy.
• Beat in egg, vanilla, and milk
• In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
• Slowly add flour mixture to oil mixture until well combined.
• Carefully stir in boiling water.
• In a large bowl cream together butter, peanut butter and sugar until light and fluffy.
• Beat in egg.
• Carefully add in ⅓ of the flour, followed by ⅓ of the buttermilk. Continue alternating flour and buttermilk mixing well between each addition.
• Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly.
• Remove from pan and cool completely.
• Pour peanut butter chips into a medium bowl. Set aside. Pour chocolate chips into another bowl.
• Heat heavy cream in a small saucepan just until bubbles form along the edges.
• Pour ½ cup cream over the peanut butter chips and whisk until smooth. Pour ganache over cooled cake.
• Pour the remaining 2 T cream over chocolate chips and whisk until smooth. Pour chocolate into a small ziploc baggie. Cut off one corner and drizzle chocolate over the cake