Remember when Bundt Cakes were all the rage? I think it was in the 80’s where every household had a bundt cake on the kitchen counter. Nowadays, I see a few bakeries that are trying to revive the Bundt Cake and I say, “Bravo to you.”
I love the shape of a Bundt Cake and that they are a little easier to prepare than a layer cake. You don’t need a filling to go between the layers of cake, but with a Bundt you get just as much flavor from the intense moisture and rich taste. I’m sure you will love this recipe because of the chocolate peanut butter combination and you can reminisce Bundt Cakes!
2 cups all purpose flour
3/4 cup cocoa powder, I prefer Valrhona
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
1 1/4 cups buttermilk
1/4 cup brewed coffee, cold
1 teaspoon vanilla extract
1 cup semisweet chocolate chunks
2 cups powdered sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
1/4 cup + more if needed, buttermilk
1. Preheat the oven to 325 degrees. Butter and flour your bundt pan.
2. In a stand mixer, cream together the butter and sugar.
3. Next, mix the eggs into the cream mixture one at a time until they are all incorporated.
4. In a glass measuring cup, add your buttermilk, coffee and vanilla extract, stir to combine.
5. In in a separate bowl, combine the flour, cocoa powder, baking powder and salt, whisk to combine.
6. Add a 1/3 of the dry ingredients, followed by 1/3 of the buttermilk mixture to the creamed butter. Mix to incorporate and continue with the remainder of the dry and wet ingredients.
7. Add the chocolate chunks to the batter and fold them in by hand.
8. Spoon the batter into your prepared Bundt pan and smooth the top until it’s level.
9. Place the cake into the oven to bake for 1 hour and 10-20 minutes or until a skewer comes out clean. Remove the cake from the oven and let cool for 30 minutes. Loosen the cake with a butter knife around the perimeter and inside cone area to release and turn upside down onto your favorite cake stand or plate.
10. To make the glaze, put the powdered sugar and peanut butter into a bowl and whisk until it resembles coarse crumbles.
11. Whisk in the vanilla extract, then slowly drizzle in the buttermilk until you have an easy to pour glaze. Do not add too much buttermilk, because you can’t take it out! If by chance the consistency is a little thin, add another tablespoon of confectioners sugar.
12. Pour the glaze evenly over the top of the Bundt Cake, let it rest for at least 30 minutes to harden.
13. Cut your Bundt Cake into slices and serve with your favorite scoop of ice cream or large glass of milk. Enjoy!