Dark Chocolate Bundt Cake With Peanut Butter Glaze

One day I had a day dream.  I dreamed of a dark, moist, bittersweet chocolate bundt cake paired with an intensely peanut butter glaze.  Like SUPER peanut butter-y, that kind of sweet/salty combo that’s amazing. 

Problem was, finding a glaze that matched my vision was way harder than I thought it would be.  Finally after quite a bit of digging, this came onto my radar, and with a few tweaks it was absolutely perfect.   

This was one of the first things I baked after the “shelter in place” orders started, and I quickly realized how dangerous my stress baking habit was going to be.  Thankfully I dug up the willpower to take two pieces for myself and gift the rest to a co-worker…with a 6-foot distance 🙂

I often find bundt cakes dense and dry, but this cake is the complete opposite…rich but light, super moist, almost fluffy.  The glaze is a little sticky, but keeping it from getting too sweet helps the textures and flavors balance out.  And the chocolate and peanut butter combo can’t be beat.

I love how easy this cake is to whip up as well!  Other than just mixing up the chocolate portion ahead of time, this cake batter comes together in just a few minutes, then is in the oven with very little hands-on effort.

Place the brewed coffee, cocoa powder, and espresso powder in a saucepan and heat over medium heat.  Bring the mixture to a boil, whisking often, and then remove it from the heat and set it aside.  Let it come to room temperature.

Preheat the oven to 350 F.  Butter and flour a 10-cup bundt cake pan VERY WELL—I prefer using cocoa powder vs. flour to not get white spots.  It helps to throw the pan in the fridge for a few minutes to solidify.

In the bowl of your stand mixer, beat the sugar, salt, baking soda, and eggs together with the whisk attachment until combined.  Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom as needed.

Add in the flour and beat on medium speed for 2 minutes.

Then beat in the cooled coffee/cocoa mixture and beat for another 3 minutes. 

Pour the batter into the bundt pan.  Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean.

Remove and let cool completely.  After about 30 minutes you should be able to turn it onto a wire rack to finish cooling.  Then put it on a plate or cake stand.  

For the glaze, cream together the peanut butter, vanilla, and corn syrup.  Slowly add the powdered sugar and 1 tablespoon of the cream or milk and whisk thoroughly.  Add more cream if necessary, but you do want it to be a fairly thick pouring glaze.

Pour and spread on the cooled cake and let it set.

As long as you keep it covered well, this cake keeps well for at least a few days at room temperature.  I like to put a piece of tin foil against cut sides to keep everything super moist.  

Other peanut butter goodness you’ll love:

• Peanut Butter Banana Bread
• Dark Chocolate Stout Cake with Peanut Butter Frosting
• Peanut Butter & Jelly Ice Cream
• Levain Bakery Copycat Double Chocolate Peanut Butter Chip Cookies
• Vanilla Spice Coke Cake with Salted Peanut Butter Frosting
• Peanut Butter & Jelly Babka

Dark Chocolate Bundt Cake With Peanut Butter Glaze

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 1 hour 20 minutes

This fudgy but not-too-sweet dark chocolate cake pairs amazingly with an ultra-thick peanut butter glaze for a perfect splurge.

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Ingredients

• CAKE
• 1 cup of brewed coffee
• 3/4 cup of Dutch process cocoa powder
• 2  tablespoons of espresso powder
• 2 1/4 cups of sugar
• 1 teaspoon of salt
• 2 1/2 teaspoons of baking soda
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups of buttermilk
• 1 cup of canola oil
• 2 teaspoons of vanilla extract
• 2 1/2 cups of all-purpose flour, sifted
• GLAZE
• 1/2 cup of creamy peanut butter
• 1/3 cup of corn syrup
• Up to 1 cup of powdered sugar (though I use more like 1/2 cup)
• 3 to 4 tablespoons of milk or heavy cream
• 1 teaspoon of vanilla

Instructions

1. Place the brewed coffee, cocoa powder, and espresso powder in a saucepan and heat over medium heat.  Bring the mixture to a boil, whisking often, and then remove it from the heat and set it aside.  Let it come to room temperature.
2. Preheat the oven to 350 degrees F.  Butter and flour a 10-cup bundt cake pan VERY WELL---I prefer using cocoa powder vs. flour to not get white spots.  It helps to throw the pan in the fridge for a few minutes to solidify.
3. In the bowl of your stand mixer, beat the sugar, salt, baking soda, and eggs together with the whisk attachment until combined.  Add in the buttermilk and oil and beat for another 1 to 2 minutes, scraping the sides or the bottom as needed.
4. Add in the flour and beat on medium speed for 2 minutes.
5. Then beat in the cooled coffee/cocoa mixture and beat for another 3 minutes. 
6. Pour the batter into the bundt pan.  Bake for 60 minutes, or until the cake is set and a toothpick inserted into the cake comes out clean.
7. Remove and let cool completely.  After about 30 minutes you should be able to turn it onto a wire rack to finish cooling.  Then put it on a plate or cake stand.  
8. For the glaze, cream together the peanut butter, vanilla, and corn syrup.  Slowly add the powdered sugar and 1 tablespoon of the cream or milk a little at a time, and whisk thoroughly.  I only use closer to 1/2 cup of powdered sugar. Add more cream if necessary, but you do want it to be a fairly thick pouring glaze.
9. Pour and spread on the cooled cake and let it set.

Notes

• I use high-quality Dutch-process baking cocoa (like the Rodelle below), and this gorgeous "magnolia" bundt pan

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rodelle Organic Baking Cocoa Powder - Dutch Processed
• 
  Nordic Ware Magnolia Bundt Pan

The cake is from How Sweet Eats and glaze adapted from CallMePMC

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