• 10servings
  • 75minutes
  • 742calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2/3 cup chunky peanut butter

  2. 1/3 cup cream cheese , softened

  3. 1 tablespoon butter , softened

  4. 3 egg yolks

  5. 1 teaspoon vanilla

  6. 1/3 cup granulated sugar

  7. 2 tablespoons all-purpose flour

  8. 3/4 cup cocoa powder

  9. 3/4 cup boiling water

  10. 3 ounces bittersweet chocolate , chopped

  11. 3/4 cup sour cream

  12. 3/4 cup butter , softened

  13. 1 2/3 cups packed brown sugar

  14. 2 eggs

  15. 2 teaspoons vanilla

  16. 1 3/4 cups all-purpose flour

  17. 1 1/2 teaspoons baking soda

  18. 1/2 teaspoon salt (2 mL)

  19. 1 cup whipping cream

  20. 1/2 cup chopped roasted peanuts

Instructions Jump to Ingredients ↑

  1. Grease 10-inch (3 L) 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 (1 cm) 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 centre of 350°F (180°C) 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.


Send feedback