CHOCOLATE PEANUT BUTTER SWIRL BUNDT CAKE

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The cake part of this bundt is pretty darn tasty, but the real star is the peanut butter ganache. Pure amazingness. I had this idea for peanut butter ganache with the thought in my head that, “of course they sell peanut butter chips at the grocery store!” Well, yeah, I soon found out not every store sells them.  If you have a hard time finding them, there’s always Amazon. It’s well worth the effort to source out these chips.  The cake itself is not peanut buttery enough without the ganache in my opinion, besides, it makes it look so cool!

Ingredients

• For the Chocolate Batter
• 1 cup sugar
• 1/4 cup oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup milk
• 3/4 cup + 2 T all-purpose flour
• 1/2 cup + 2 T cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup boiling water
• For the peanut butter batter
• 1/4 cup butter room temperature
• 3/4 cup creamy peanut butter
• 1 cup sugar
• 1 egg
• 1 1/3 cups self rising flour
• 1 cup buttermilk
• For the peanut butter ganache
• 8 oz peanut butter chips
• 1/2 cup heavy cream
• For the chocolate drizzle
• 3 oz semi-sweet chocolate chips
• 2 T heavy cream

Instructions

1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.
2. To make the chocolate batter
3. Cream sugar and oil together in a large bowl until light and fluffy.
4. Beat in egg, vanilla, and milk
5. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
6. ......................
7. .............................

for full instruction please see : betsylife.com

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