Saturday, April 2, 2016

Dark Chocolate Peanut Butter Bundt ~ Buckeye Cake

This dark chocolate cake has a sweet peanut butter filling, analogous to the famous Buckeye candies you find in Ohio. It's so moist and delicious, it doesn't really require a glaze or frosting, but sometimes I use one anyway for some extra guilt.

Julian's Dark Chocolate Peanut Butter Bundt
When I wrote my Double Lemon Bundt Cake recipe, I reviewed the history of the cake type if you are interested. Also note in this recipe, like all my other Bundt cake recipes, you cannot substitute buttering and flouring the Bundt mold with food release spray. I have tested that, and for Bundt cakes it really doesn't work. I use the Canola food spray or Pam Food Release in many recipes, but not for Bundt cakes, as they will not release properly from the cake pan without the traditional grease and flour, although here I substitute the flour for cocoa powder.

This cake holds well when refrigerated, for 3-5 days. It will retain it's moisture and flavor. Let come to room temperature before serving.


Peanut Butter Filling
3/4 cup creamy peanut butter
4 ounces cream cheese
1/4 cup powdered sugar
1 egg, lightly beaten
3 tablespoons milk or heavy cream

1 cup water
6 ounces unsalted butter, softened at room temperature
       +2 tablespoons for greasing the pan
1/3 cup cocoa powder
       +3 tablespoons for dusting the pan
1 heaping tablespoon instant espresso powder
1 teaspoon salt
Prepared Bundt Pan
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup sour cream
2 eggs, lightly beaten

Peanut Butter Chocolate Topping
1/2 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons corn syrup
1/4 cup creamy peanut butter
4-6 ounces dark chocolate, finely chopped


1. Preheat your oven to 350F degrees. Butter a 10-12 cup Bundt pan generously with 2 tablespoons of softened butter. Sprinkle the 3 tablespoons of cocoa powder into the pan and swirl it around to coat the entire pan. Reserve loose cocoa powder and dust the middle middle tube evenly.

2. Make the peanut butter filling by adding all of the filling ingredients to a large mixing bowl and mixing with a hand mixer or wire whisk until smooth and well combined. Set aside.

3. Heat the water, 6 ounces of butter, 1/3 cup of cocoa powder, espresso and salt in a small saucepan over medium heat. When butter is melted whisk to combine. When the mixture just begins to boil remove from heat and set aside.

4. In large mixing bowl, whisk together the flour, granulated sugar and baking soda. Whisk in the chocolate and melted butter mixture.  Stir in the vanilla, sour cream and beaten eggs. Whisk until just fully combined.

5. Pour 1/2 of the batter into the prepared Bundt pan. Spoon the peanut butter cream cheese filling evenly on top of the batter, trying to keep it from touching the sides or middle tube.

The peanut butter filling before being covered with batter.
6. Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50 to 60 minutes.

7. Cool the cake for 10 minutes. Loosen the sides with a thin knife if needed, and place a cake plate over the pan. Invert the pan so it’s resting cake-side down on the plate, and carefully lift the Bundt pan away from the cake.

Here it is shown with a thicker, chocolate peanut butter topping.
Not beautiful, but so flavorful and decadent. 
8. Make the optional topping by heating the cream, sugar, peanut butter and corn syrup until it just begins to boil. Pour the heated mixture over the chocolate and let it sit a minute to start melting. Whisk until smooth and shiny. If you use 4 ounces of chocolate, let it cool slightly as it will be more thin and tend to run off the cake. It thickens as it cools, so waiting a bit stirring while you wait, will help it stay in place. The 4 ounce version looks nicer on the cake. The 6 ounce version tastes even better.

Showing peanut butter filling.

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