Chocolate Bundt Cakes with Peanut Butter Filling
Ingredients
2 tablespoons plus 1/4 pound (1 stick) unsalted butter
2 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 cups granulated sugar
2 large eggs
4 ounces unsweetened baking chocolate, melted
1 teaspoon pure vanilla extract
1 cup plus 6 tablespoons milk
2 cups peanut butter chips
Directions
1. Preheat the oven to 350¡F. Grease 12 individual 1-cup Bundt pans with 2
tablespoons of the butter.
2. Into a small mixing bowl, sift together the flour, baking powder, baking
soda, and salt. Set aside.
3. In a large mixing bowl, cream together the remaining butter and the
granulated sugar using an electric mixer fitted with the
paddle attachment set on medium speed. Add the eggs one at a time, beating well
after each addition. Add the melted chocolate and
vanilla and beat to mix. Add the flour mixture 1/2 cup at a time, alternating
with the milk, beating until everything is
incorporated.
4. Fill each tin with 1/4 cup of the batter. Place some of the peanut butter
chips in the center of the batter in each cup, then
pour in the remaining batter to fill the tins. Bake until the cakes set, 18 to
20 minutes. Remove from the oven and let cool in the
pans for 5 minutes, on wire racks, then flip out of the tins and cool for 5
minutes more.
Chocolate Glaze
Ingredients
1/2 cup unsweetened cocoa powder
2 cups confectioners' sugar
Directions
1. In a small mixing bowl, combine the cocoa powder, confectioners' sugar, and
as much of the remaining milk as needed to whisk into
a smooth glaze.
2. Set the cakes on a wire rack and spoon equal amounts of the glaze over them.
Allow the glaze to set before serving.
Makes 12 individual cakes
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