Chocolate Peanut Butter Bundt Cake

It's a bit of a project.

This recipe comes from the New York Times (https://cooking.nytimes.com/recipes/1020931-chocolate-peanut-butter-bundt-cake?action=click&module=Local%20Search%20Recipe%20Card&pgType=search&rank=2). I have made some very minor alterations to bring out the chocolate and peanut butter flavours.

Ingredients:

For the Peanut Butter Cake Swirl:

3/4 cup / 180g smooth peanut butter (not natural or organic)

1/2 cup / 115g cream cheese, at room temperature

1/3 cup / 66g dark brown sugar

1 egg, at room temperature

1 tsp vanilla extract

3 Tbsp plain flour

1/4 tsp salt

For the Chocolate Cake:

1 cup / 100g unsweetened cocoa powder

1 cup / 240ml brewed strong coffee (or instant)

1 cup / 245g cold buttermilk (or the wateriest low fat plain yogurt)

1 cup / 225g unsalted butter, at room temperature

1/2 cup / 120ml / 111g vegetable oil

2 cups / 400g sugar, granulated or caster

4 eggs, at room temperature

2 tsp vanilla extract

3 cups / 380g plain flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

For the Peanut Butter Glaze:

1/2 cup / 120ml double cream

1/2 cup / 120g smooth peanut butter (again, not natural)

1 cup / 125g icing sugar

Instructions:

For the Peanut Butter Cake Swirl Batter:

In the bowl of an electric mixer fitted with a paddle attachment, or using a handheld mixer, cream together the peanut butter, cream cheese and sugar on medium speed until light and fluffy, c.3-4 minutes.

Add the egg and vanilla extract and continue to mix on medium speed until smooth.

Add the flour and salt, and mix to just combine, scraping down the sides of the bowl.

Transfer the batter to a piping bag or a ziplock bag and set aside.

For the Chocolate Cake Batter:

Preheat the oven to 325˚F / 170˚C, and grease and flour a bundt cake pan.

In a medium heat safe bowl, combine the cocoa powder and coffee and whisk to combine.

Add the buttermilk and whisk to combine.

In the bowl of an electric mixer fitted with a paddle attachment, or using a handheld mixer, cream together the butter, oil and sugar on medium speed until light and fluffy, c. 4-5 minutes.

Add the eggs one at a time, making sure each one is incorporated before adding the next one, and scraping down the bowl between each addition.

Add the vanilla extract and mix on low speed to combine.

In a medium bowl, sift together the flour, baking powder, baking soda and salt and whisk to combine.

Add c. 1/3 of the flour mixture to the butter mixture and mix on low speed to combine.

Add c. 1/2 of the chocolate mixture and mix on low speed to combine.

Add c. 1/3 of the flour mixture and mix on low speed to combine.

Add the remaining c. 1/2 of the chocolate mixture and mix on low speed to combine.

Add the remaining c. 1/3 of the flour mixture and mix on low speed to combine.

Give the batter one last stir by hand to make sure all the ingredients are incorporated.

To Bake the Cake:

Pour about 2/3 of the chocolate cake batter into your prepared pan and spread it into an evenish layer.

Cut off the tip of the piping bag or the corner of the ziplock bag containing the peanut butter cake swirl batter and squeeze out a ring over the top of the centre of the chocolate batter, taking care not to touch the sides of the pan.

Cover the peanut butter swirl with the remainder of the chocolate cake batter, and spread into an even layer.

Man, that second photo, it really looks like something else, I just can't put my finger on it...

Bake until a toothpick inserted into the cake comes out clean, c. 60-70 minutes.

Allow to cool in the pan for c.10 minutes, then use a small knife to loosen the cake from the edges, particularly the inner tube, and invert it onto a cooling rack to cool completely.

To Make the Peanut Butter Glaze:

In a small saucepan over medium low heat, combine the cream, peanut butter and sugar.

Stirring frequently at first to melt the cream and peanut butter together, and then constantly, bring the mixture to the point of a simmer, where small bubbles form.

Remove from heat, and pour over the cake, making sure to cover it entirely.

You can use a spoon or a pastry brush to help with this.

Allow the glaze to set.