Peanut Butter Filled Chocolate Bundt Cake.

The other day I said, “I want to make a filled Bundt cake” so I went looking for recipes. I found three that amused me and printed them all off. Then, the TheMan said his office was having a party for one of his coworkers so I said I’d make a Bundt cake for the occasion. The coworker got to choose from my three printed gems and of course, he picked the most complicated recipe.

Peanut butter filling
3/4 cup cream cheese (6 oz), softened
1 1/4 cups chunky peanut butter (12 oz)
6 large egg yolks
2/3 cup granulated sugar
1/4 cup all-purpose flour

Chocolate cake mix
1 1/4 cups unsweetened cocoa powder (not Dutch-process)
1 1/4 cups boiling water
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 (8-oz) container sour cream
1 tablespoon vanilla
2 cups all-purpose flour
1 3/4 teaspoons baking soda
3/4 teaspoon salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 cups packed light brown sugar
3 large eggs

Make peanut butter mixture:
Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill.

Make chocolate mixture:
Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Stir in chopped chocolate and let stand 1 minute, then whisk until smooth. Cool to room temperature, then whisk in sour cream and vanilla.

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl with cleaned beaters until pale and fluffy, then add eggs 1 at a time, beating after each addition until just combined. Reduce speed to low and add flour mixture and cocoa mixture alternately in 3 batches, beginning and ending with flour mixture and beating until batter is just combined.

Fill baking pans:
Spoon some of chocolate mixture into second pastry bag and pipe into well-buttered cake molds to fill each about one fourth of the way. Refill pastry bag as needed.

Form 3 evenly spaced, equal pockets of peanut butter mixture in each cake by placing tip of pastry bag with peanut butter mixture onto bottom of mold and squeezing about a heaping teaspoon each time.

Fill molds three-fourths full with remaining chocolate mixture, smoothing tops but being careful not to disturb peanut butter mixture.

Bake cakes in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out with crumbs adhering, 15 to 18 minutes (cakes will be dark).

Run a thin knife around inside edges of molds and gently invert cakes onto racks, then cool completely.

Cooks’ notes: Chocolate and peanut butter mixtures can be spooned, instead of piped, into molds; don’t worry if the peanut butter dollops are not perfectly uniform in size.

Production Notes: Oi! This was a way more complicated a cake than my usual getting up at 5 in the morning to bake something. Which I did. I am so tired Stimpy. And also…4 bowls? 4! Bowls?!? Way too complicated for oh-dark-hundred and also about 3 more bowls than I like to dirty up.

OK! Onto the pertinent stoff. Bitter Sweet chocolate shavings? Are you kidding me? No way was I going to be doing chocolate shavings of any kind at 5 in the morning. I’m not sure I’d do chocolate shavings at 5 in the evening. I used Nestle mini semi-sweet morsel chips. They melted just fine; the world did not explode. I found I only had one cup of cocoa so I added extra mini morsels to make up for my lack of cocoa preparedness. The world also did not explode at this point either.

What’s Dutch process? Hershey’s cocoa didn’t seem to have it or not have it. I took a chance and rolled with what I had and this too did not end the world.

Creamy peanut butter was on sale so creamy peanut butter was used. If there was an Armageddon it didn’t happen around these parts.

My brown sugar got wet and lumpy so 2 cups of packed sugar was more like a highly estimated two cups of boulderific lumpy stuff which may or may not have been actually equivalent to two cups of packed brown sugar. For the record, lumpy brown sugar is hard to work with at any hour but especially vexing at 5am. Soaking the lumps in butter helps somewhat. Soaking the lumps in butter and eggs helps them somewhat. Beatering them up really doesn’t do much at all and neither does swearing. Sadly. A wooden spoon and the burning will to obliterate lumps that dared surface was the theme this morning for quite a bit more time than I really wanted to spend. Stoopid sugar lumps.

Notice in the directions where it says, “Whisk together flour, baking soda, and salt.”? Yeah…what they really want you to do is Mix together flour, baking soda and salt. I looked at that sentence and thought, “…whisk? Errr…OK, I guess they mean whisk it into the liquidy chocolate goo. Right-o.” Nope. They do not mean this because the chocolate goo and your dry ingredients will form a Play-Doh like ball of chocolate. Also, if you whisk everything together, than the “add flour mixture and cocoa mixture alternately in 3 batches” step is neigh impossible. However, if it is 5 in the morning and your woogie brain says “Whisk = wet, ergo whisk flour means it’s gotta be added to something wet” it’s no big deal. It just takes a lot longer to blend a large ball of Play-Doh like chocolate stuff into a creamed mixture of eggs, sugar and butter. It also saves you cleaning one extra bowl in the end.

Pastry bag? We don’t need no stinkin pastry bag. I just grabbed out glops of peanut butter filling, rolled/mushed them up into sausage like peanut butter entities and placed them in the middle of the chocolate cake mix. Then I covered them up with more chocolate cake mix.

I made a big people Bundt cake with this recipe plus a little extra that I put in a loaflet pan. I could have easily made two loaflet pans plus the Bundt cake if I hadn’t been as enthusiastic with my initial batter pouring. The point is; this makes a lot of cake. 45 minutes was about the right time to cook the full sized Bundt cake; 20 minutes was just this side of long for the loaflet pan (it could have stood to come out at 18 minutes I believe, same as the time for the Bundtlet pans above).

We had the loaflet pan cake at lunch and it was mighty tasty. I think I could easily use the peanut butter filling in other applications (like a cheesecake-ish dessert or maybe peanut butter tortlets) so bonus there. Plus the peanut butter goop is the easiest step of the cake to make. An added extra bonus is this is one forgiving recipe. I botched a combine/not combine step, fudged the cocoa and chocolate, altered the peanut butter, estimated the brown sugar rather wildly, and baked it in a cake size not intended by the recipe thereby having to pick a baking time out of thin air. It turned out delish despite my best efforts to Darwin it. Huzzah cake!

2008: We’re movie watchin’ fools we are and I’m totally going to catch up on every single crocheting project I’ve ever dreamed of if we keep adding things to our queue.

2007: So they’ve formed these teams to compete against each other in friendly camaraderie and work-outmanship and yadda yadda get your fat ass moving cakes.

2006: On Saturday we got a package from Japan! Full of Japanese Snack foods! YAY!

2005: JSFR: Decorer Pocky – Fraise au Chocolate

2004: If you could edit football down to the action sequences the game would be a half hour long.

2003: I do like Charlie tho, he was the coolest cockroach I have ever dreamed about.

4 Responses to “Peanut Butter Filled Chocolate Bundt Cake.”

  1. Anne Says:

    I *think* the whole ‘whisk’ thing for dry ingredients is a substitute for sifting. At least, that’s as near as I’ve been able to figure it out. It’s a way of mixing powdery stuff on a fine level to avoid pockets of salt or baking soda.

    I seem to recall reading somewhere that microwaving hardened brown sugar can soften it, but I don’t remember for sure, so I wouldn’t try it without verification.

    Dutched chocolate is chocolate that’s been prepared in a special way to reduce the bitterness. I think the process involve lye (but again, my memory may not be reliable). There is a noticeable difference in flavor, but it really doesn’t matter for most recipes, assuming one likes basic chocolate.

  2. Bailey Says:

    Om nom nom. So delicious looking.

  3. Boo Says:

    Anne: Ah! OK, that explains why I’ve seen Dutch Chocolate before on hot cocoa mixes. I’ll try the microwaving trick too, it can’t hurt at this point.

    Bailey: Oh Nom Nom indeed. This recipe might be a keeper despite the numerous bowls it seems to want to mess up.

  4. Jonathan Allen Says:

    i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.,”~

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