|Nutritional Guidelines (per serving)|
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.