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Cake butter Dutch water sugar sour cream vanilla eggs all-purpose baking soda salt peanut butter heavy cream weight Cream Cheese powdered sugar peanut butter chocolate cream vanilla weight Bittersweet Chocolate
Viewed: 23 - Published at: 5 years agoIngredients
- FOR THE BUNDT CAKE:
- 2 sticks Butter
- 1/2 cups Dutch Process Cocoa, Such As Valrhona Or High-quality, Such As Scharffen Berger (See Note)
- 3/4 cups Water
- 2 cups Granulated Sugar
- 1 cup Sour Cream
- 1 Tablespoon Vanilla Extract
- 2 whole Large Eggs
- 2 cups All-purpose Flour, Stir Before Measuring
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- Peanut Butter Mousse:
- 1 cup Heavy Cream
- 8 ounces, weight Cream Cheese, Softened
- 1 cup Powdered Sugar
- 1 cup Peanut Butter, Crunchy Or Creamy
- Chocolate Glaze:
- 1/3 cups Heavy Whipping Cream
- 1/4 cups Light Corn Syrup
- 1 teaspoon Vanilla Extract
- 4 ounces, weight Bittersweet Chocolate
Method
- Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 350°.
- Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat.
- To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.
- In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended.
- Pour batter into prepared pan. Bake for 40 to 45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan.
- Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate and cool completely.
- For the Peanut Butter Mousse:
- In the bowl of your mixer whip heavy cream until whipped cream forms. Remove from mixer bowl and place in a large glass bowl.
- Return mixer bowl to your mixer and beat cream cheese until completely smooth. Add powdered sugar and peanut butter and beat until completely incorporated.
- Slowly and gently fold the whipped cream into the peanut butter/sugar mixture until completely incorporated. Refrigerate until ready to assemble cake.
- Prepare the Glaze:
- Chop chocolate and put in a small bowl; set aside.
- Combine remaining heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils.
- Pour over the chocolate and whisk until smooth. Let cool to room temperature. If too thick, thin with a little more cream.
- Assemble Cake:
- With bundt cake sitting on its flat side, slice cake in half horizontally. Remove the top layer and set aside.
- Spread half of the peanut butter mousse on the bottom layer. Top with the other cake layer. Cover top of the cake with the remainder of the peanut butter mousse.
- Pour and spread the chocolate glaze on top of the mousse. Refrigerate until ready to serve.
- * (Note) If you're using a standard baking cocoa (not Dutch-process or high-quality) add 1/2 teaspoon more of baking soda to the dry ingredients.
