There is something magical about the combination of chocolate and peanut butter.
Whenever I eat a Reese's peanut butter cup or a Butterfinger candy bar...I tend to feel giddy like a kid.
My favorite Blizzard is the Butterfinger Blizzard. I love it so much and, again...I get that giddy feeling whenever I have one in hand.
So, it should come as no surprise, when I was trying to decide on my last Cake Slice cake from Cake Keeper Cakes by Lauren Chattman (and my family demanded a chocolate option) that I would choose the one with the chocolate and the peanut butter.
But what really sealed this cake for me was the chopped Butterfinger on top!
I mean, HELLO!! Who could resist that??
This cake was super fun to make (I love bundt cakes and think they are an under appreciated dessert) and it was tasty too.
The only issue I had with this cake is that it seemed a bit dry. The ganache was mandatory when eating each bite.
If you make this cake, I would suggest maybe upping the amount of sour cream in the recipe. Maybe by a 1/2 cup or so.
But either way, the cake disappeared quickly and there were definitely no complaints from anyone besides me!
In a large glass measuring cup, whisk together the eggs, sour cream and vanilla.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
Now cream together your butter, peanut butter and brown sugar.
Add 1/3 of the flour mixture and mix it up.
Then add 1/2 the sour cream mixture and mix that up. Now add the rest of the stuff in an alternating method, mixing in each addition: 1/3 flour mixture, remaining 1/2 sour cream mixture then remaining 1/3 flour mixture.
Pour the batter into the bundt pan and spread it evenly. Then bake that baby up! Let it cool...
Then toss some butter, chocolate chips and hot cream together to make a ganache.
Pour the ganache over the cake, letting it fall down the sides. Then top with the chopped Butterfinger.
Now slice, serve and enjoy!
Peanut Butter Bundt Cake with Chocolate Butterfinger Ganache
Adapted from Cake Keeper Cakes by Lauren Chattman
Printer Friendly Version
For the Cake
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups packed light brown sugar
For the Ganache
- 1 cup semi sweet chocolate chips
- 2 Tablespoons unsalted butter
- 3/4 cup heavy cream
- 1 Butterfinger bar (60 grams), finely chopped
For the Cake
- Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with baking spray.
- Whisk together the sour cream, eggs and vanilla in a large glass measuring cup.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large mixing bowl, on medium high speed, cream together the butter, peanut butter and brown sugar until fluffy, about 2 minutes; scrape down sides of the bowl once or twice as necessary.
- Turn the mixer to low and add 1/3 of the flour mixture and beat until incorporated.
- Add 1/2 the sour cream mixture and beat until incorporated. Repeat; add 1/3 flour mixture, 1/2 sour cream mixture then remaining 1/3 flour mixture, beating until incorporated and scraping down sides of bowl after each addition.
- Turn mixer back up to medium high speed and beat for 1 additional minute.
- Pour batter into prepared pan and smooth out with rubber spatula.
- Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
- Let cake cool in the pan for 5 minutes then invert onto a cooling rack to cool completely.
- Once cake is cool, make the ganache: place butter and chocolate in a medium heat proof bowl. Heat cream in a small saucepan until just boiling. Pour hot cream over butter and chocolate, let sit for 30 seconds then whisk the mixture until smooth.
- Pour the warm glaze over the top of the cake, letting it drip down the sides.
- Sprinkle with chopped Butterfinger bar.
- Let stand until ganache is set, about 30 minutes.
- Slice, serve and enjoy!