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