The chocolate ganache is the perfect icing for this wonderful peanut butter cake. This is a great cake for any time of the year; take it to a holiday gathering, office party, or potluck dinner.
You'll probably have extra ganache. Warm it and use it over ice cream or other desserts. It freezes well, too.
- 1 1/4 cups smooth peanut butter
- 3/4 cup butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups flour (all-purpose, 13 1/2 ounces)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- Chocolate Ganache:
- 10 ounces dark chocolate (or semisweet chocolate)
- 3/4 cup heavy cream
- 1/4 cup corn syrup
- 3 tablespoons creamy peanut butter
- Heat oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
- In a large mixing bowl with electric mixer, beat peanut butter and butter with the brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, baking powder, soda, and salt in a bowl.
- Add about one-third of the dry ingredients to the creamed mixture along with half of the buttermilk. Slowly beat until well blended then add another one-third of the dry ingredients and the remaining buttermilk. Beat until blended then slowly beat in remaining dry ingredients. Beat until smooth and well blended.
- Spoon into the prepared baking pan.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean and the cake bounces back after lightly touched with a finger.
- Cool in pan for 10 minutes then carefully remove from the pan and invert on a serving plate or rack (place on a rack if glazing with chocolate ganache; instructions below).
- If you're using blocks or squares of chocolate, coarsely chop.
- In a saucepan, combine the cream and corn syrup. Bring to a simmer, add chocolate, and remove from heat. Whisk until the chocolate is melted and mixture is smooth. Whisk in the peanut butter until well blended.
- Place the cooled cake on a rack over foil. Spoon the warm chocolate mixture over the cake, letting excess drip to the foil. Let stand for about 10 minutes before transferring to a cake plate.
- Scrape up the excess chocolate and put in one or more small containers. Freeze or refrigerate. Warm any leftover ganache up to use as a sauce for pound cake or ice cream.
|Nutritional Guidelines (per serving)|
|Total Fat||37 g|
|Saturated Fat||16 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||5 g|