Peanut Butter and Chocolate Bundt Cake
By: Joan M Williames
Published: Monday, December 21, 2009 - 12:24am

Ingredients




3/4 cup cocoa powder
3/4 cup boiling water
3 ounces bittersweet chocolate, chopped
3/4 cup sour cream
3/4 cup butter, softened
1 2/3 cups packed brown sugar
2 egg
2 teaspoons vanilla
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup whipping cream
1/2 cup chopped roasted peanuts
Peanut Butter Filling
2/3 chunky peanut butter
 cup cream cheese, softened
1 tablespoon butter, softened
3 egg yolk
1 teaspoon vanilla
 cup granulated sugar
2 tablespoons all purpose flour

Preparation

1 Grease 10-inch Bundt pan; set aside. 2 PEANUT BUTTER FILLING: In bowl, beat together peanut butter, cream cheese and butter. Beat in egg yolks, 1 at a time, and vanilla. Beat in sugar and flour. Scrape into piping bag fitted with 1/2-inch plain tip. Place upright in tall container and set aside in refrigerator. 3 In heatproof bowl, whisk cocoa with boiling water; whisk in chocolate until smooth. Whisk in sour cream. Set aside. 4 In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. In separate bowl, whisk together flour, baking soda and salt. Stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. 5 Spoon a little less than half of the batter into bottom of prepared pan. Pipe ring of peanut butter mixture over centre of chocolate batter. Spoon remaining chocolate batter over top; tap pan lightly on counter to remove air bubbles. 6 Bake in center of 350 F oven until top is just firm to the touch and edge begins to pull away from side of pan, about 55 minutes. Let cool in pan on rack for 5 minutes. With knife, loosen cake. Place rack over pan and turn out cake. Let cool completely. 7 Whip cream. Slice cake into wedges and serve with dollop of whipped cream sprinkled with chopped peanuts.