Both my husband, Craig, and my step-dad, Tom, are pretty smitten with peanut butter and chocolate - I mean, who isn't (other than people with nut allergies, of course)? Nothing quite hits the spot like a combination of sweet and savoury. I originally wanted to do order a peanut butter and chocolate buttercream cake for Father's Day from Rachelle over at Milk and Cookies Bakeshop, but given that Craig is off for school right now and I am still on maternity leave, spending the extra dough just isn't in our budget. Instead, I scraped some cash together for baking chips and had the rest of the ingredients already at home. Prepare to drool, this cake is most definitely drool worthy.
Note: It's best to make this cake either the day before making the frosting, or hours before to allow the cake to cool considerably.
Makes one 9.5" x 3.4" bundt cake
- 1 cup butter
- 1/2 cup cocoa
- 1 cup water
- 1 tsp sea salt
- 2 cups flour
- 2 cups granulated white sugar
- 1 1/2 tsp baking soda
- 2 large eggs
- 1/2 cup sour cream, full fat
- 1 tsp vanilla extract
- 1/2 cup Reese peanut butter chips
- 1/2 cup chocolate chips
- 1 container cream cheese, full fat
- 1/2 cup smooth peanut butter
- 1/3 cup icing sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped mini Reese peanut butter cups (for topping)
Preheat your oven to 350F. In a medium pot, melt together the butter, cocoa, and water over low heat, stirring constantly. Grease and flour your bundt pan. Once combined, remove from heat and set aside to cool. In a large bowl, beat together sugar and eggs. Once smooth, add vanilla and salt. When the chocolate mixture is cool, add to the sugar and egg mixture, stirring to thoroughly combine. Add the flour, baking soda, and sour cream - mix well. Finally, add the chips and stir to combine. Pour cake mix into the prepared bundt pan and bake on the centre rack for 40-50 minutes (depending on your oven - check at 40 minutes with a toothpick - but keep in mind that the toothpick may come away gooey from the melted chips). Cool in pan, then flip cake onto a rack to cool completely, then place on a plate or cake stand before icing.
After the cake is completely cooled, prepare the icing. Using a medium bowl, combine peanut butter, cream cheese, and icing sugar using a hand mixer. This will create A LOT of icing, so be sure that you get the consistency you want by slowly adding the milk. When the icing is the desired consistency and sweetness/flavour, transfer to a liquid measuring cup so that you can easily pour it onto the bundt cake. To get the effect in the photo, I triple layered the icing, slowly pouring it over in a back and forth motion. Top with chopped mini Reese cups.