Chocolate and Peanut Butter Bundt cake Recipe

This full proof chocolate and peanut butter bundt cake recipe will satisfy any sweet tooth craving.

Recipe by: Melandie Esterhuizen


  • Cake:
  • 3 large eggs (at room temperature)
  • 1 ¾ cup / 350g
  • Castor sugar
  • 1 ½ cup / 345g
  • Clover Mama Bake Margerine, melted
  • ¼ cup strong filter coffee
  • 1 cup / 60 ml Clover Amasi
  • 1 Tbsp White vinegar
  • 1 ½ Cup / 180g cake four
  • 1 cup / 100g Cocoa powder
  • 1 Tbsp bicarb
  • 1 Tbsp Salt
  • Ganache:
  • 1 Cup / 250 ml Clover fresh cream
  • 400g Dark semi sweet Chocolate
  • 200g Peanut Butter (crunchy or smooth)
  • 30 ml filter coffee
  • Roasted chopped peanuts

How To Make Chocolate and Peanut Butter Bundt cake

  1. Preheat the oven to 180°C.
  2. Lightly grease a bundt tin with baking spray. Combine flour, cocoa powder, sugar, bicarb and salt.
  3. Make a well in the centre. Add the eggs, Clover Amasi, coffee, vinegar and and melted Mama Bake Margerine.
  4. Mix until well combined. Pour into the bundt tin and bake for 50-60 minutes or until a skewer comes out clean.
  5. Remove from the tin while the cake is still slightly warm. Set aside and allow to cool completely.
  6. To make the ganache:
  7. Heat the cream in a medium sauce pan. Do not let the cream boil.
  8. Pour over the chopped chocolate. Allow to sit for 5 minutes before giving the chocolate a stir.
  9. Add the peanut butter and mix until combined. Once combine pour half of the ganache of the cooled bundt cake.
  10. Place the other half of the ganache in the fridge to set.

Chefs Tip: Ensure the ingredients are at room temperature for when you are baking a cake.

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