Wednesday, December 20, 2017

Buckeye Bundt Cake

As you know, I am a preschool director.  We had our Christmas dinner at a local Italian restaurant and then went back to my house for our Secret Sister gift exchange and dessert.  I loved it!  Food is my love language - especially desserts!

I don't normally try new desserts when I have guests .... but I went for it.  I had lots of little desserts... Oreo balls, Peanut Butter Balls, English Toffee, Caramel Puffed Corn, Molasses cookies, etc.

I made a Buckeye Bundt Cake.  I am not sure where the recipe came from.  I think I saw it later on Tip Hero on Pinterest.  I love peanut butter and chocolate! This is a pretty, yummy cake!


       A teacher captured a quick pic for me - cutting the cake!

Buckeye Bundt Cake

Peanut Butter Filling:

3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/4 cup powdered sugar, sifted
1 egg beaten
3 Tbsp whole milk

Cake:

1 cup water
 6 oz butter + 1 Tbsp for greasing the pan
1/3 cup cocoa powder + 2 Tbsp for dusting the pan
1 heaping tablespoon instant espresso powder (I used instant coffee)
1 tsp kosher salt
2 cups all-purpose flour
1 1/2 cup granulated sugar
1 tsp baking soda
2 eggs
1 tsp vanilla extract
1/2 cup sour cream

Shiny Peanut Butter Chocolate Glaze

1/2 cup heavy cream
1 Tbsp granulated sugar
2 Tbsp light corn syrup
1/4 cup cream peanut butter
4 oz dark chocolate, finely chopped

Preheat oven to 350 degrees.  Grease a 10-12 cup bundt pan generously with 1 Tbsp softened butter. Sprinkle with the 2 Tbsp of cocoa powder - swirl to coat the entire pan evenly in a layer of cocoa powder.  Pay attention especially to the middle tube and the bottom.  Please - do not skip this step.

Make the filling by adding all of the filling ingredients to a large mixing bowl.  Mix with a hand mixer until smooth and no streaks of cream cheese of peanut butter.  Set aside.

Heat the water, 6 oz butter, 1/3 cup cocoa powder, espresso (or instant coffee) and salt in a medium saucepan over medium heat.  Whisk to remove any lumps.  When butter is melted and the pot just comes to a boil, take off the heat and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar and baking soda.  Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla and sour cream.  Whisk until there are no streaks of sour cream, but try not to overmix - a few lumps are okay.

Pour 3/4 of he batter into the prepared bundt pan.  Spoon the peanut butter/cream cheese filling evenly on the top of the batter  - trying to keep it from touching the sides or middle tube.

Cover the peanut butter filling with the rest of the cake batter.  Bake in the preheated oven for 50 - 60 minutes.  Cool the cake for 10 minutes.  Loosen the sides with a thin knife.  Invert the pan so it's resting cake-side down on a plate  - gently lifting the bundt pan away.  Allow the cake to cool.

Make the glaze by heating the cream, sugar, peanut butter and corn syrup to almost a boil.  Pour the heated mixture over the chocolate and let it sit a minute to start melting.  Whisk until smooth and shiny and our over the top of the cake.

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