We don’t have “real” Halloween today because of the storm, so let’s talk about a cake that you can make in case your Halloween has been moved too. Cool? Cool.
While I’m glad that no one has to go out and trick or treat in wind, rain and snow, I sort of want to ring that hurricane’s neck for giving me another four days in a house alone with what seems like an unending bowl of king-sized candy bars. Just… ugh. Whatever. And the king-sized bars are not my idea. Totally my husband’s idea. You know, the person who probably wouldn’t touch a Reese’s if it was sitting in front of him and he was starving. But he thinks giving out king-sized candy bars make us seem “cool.” Because I am just DYING to seem “cool” to the, like, five kids in our neighborhood whose parents probably hate us anyway. Awesome.
I think I talk about it every single year but I was tooootally the kid that stole her siblings Halloween candy. I mean, it definitely went two ways, and while I was rummaging through my brothers’ pillow cases full of junk to find all of the Snickers bars, they were running off with my peanut butter cups and awesome stuff like that. Meanwhile, one random person would give out oranges and apples (please, please don’t do this, my six-year old self was scarred for life) which were never really consumed and any and everything with nuts went left untouched. Meanwhile, my own pillowcase was where Hershey’s Special Dark went to die. Seriously, does any child like dark chocolate? Maybe I just had annoyingly American 1988 taste buds.
By the way, do you have any Mallo Cups? Um yum.
The absolute worst was getting the most perfectly plush popcorn ball, drizzled with chocolate and all kinds of good stuff like that, only to be told mere seconds from biting in that you weren’t allowed to eat it because someone probably laced it with LSD. What a tease. I would’ve been better off not even seeing the popcorn ball in the first place.
Those were definitely the days, waaaay back before it was cool to dress up like a sexy “insert occupation here” and the goal was to get your costume to make you look as naked as possible if you were a female. Which by the way, since you were looking for the skimpiest costume ever, meant you probably didn’t even eat any Halloween candy. Um, who wants to play that game? Let’s just stop that right now. I went as Jem for Halloween for about five straight years (maybe more) and it was by far the highlight of my life. Even through the I-want-to-dress-slutty years. Pretty sure my mom still has the hot pink, sparkly wig I wore. Pretty sure I’m going to go find out today. Pretty sure I will wear it for fun.
But anyhoo… cake.
I’m a big, big fan of the bundt cake, but don’t make one nearly enough. For someone who is not huge on icing (it’s not my favorite part), I love how a bundt cake takes on just the right amount of glaze-like frosting without it being too overbearing or taking over the cake completely. I adore how you can easily slice thin or fat pieces, and they can stand up tall or lay down flat.
It seems that I love food so much that I also enjoy talking about a cake’s posture. Hmmpf.
Now… this cake is studded with milk chocolate chips, covered in milk chocolate ganache, then drenched in a thick peanut butter glaze and finished off with chocolate sprinkles. O.M.G. Basically, it makes me lose my mind. It’s practically everything I want in a cake and more! I can hardly stand how much I love it. How fudgy it is. How the peanut butter is so… peanut buttery. And you know, since I can’t eat all of the Halloween candy before the trick or treaters arrive, I need to celebrate some way. And so do you.
See what I did there? It’s pretty much required that you make this today.
Chocolate Fudge Peanut Butter Cake
Yield: makes 1 bundt cake
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Total Time: about 3 hours (includes cooling time)
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream
1 cup unsalted butter, softened to room temp
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips
chocolate sprinkles for topping
5 ounces chopped milk chocolate
1/3 cup heavy cream
1/4 teaspoon vanilla extract
peanut butter frosting
1 cup creamy peanut butter
1 tablespoon coconut oil
1 tablespoon powdered sugar
Preheat oven to 325 degrees F.
Grease or spray a 14-cup bundt pan with butter or nonstick spray.
In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream.
Beat butter in the bowl of your electric mixer (fitted with the paddle attachment) until creamy, then add in sugar and beat on medium-high until fluffy, about 3-4 minutes, scraping down the sides if needed. Add in vanilla extract and beat until combined, then add in eggs one at a time, beating after each addition. Continue to scrape down sides if needed. Once combined, add in half of the flour mixer, beating on low until just combined, then add in the milk and sour cream, beating again. Finish but adding the rest of the dry ingredients, just beating until combined or even stirring with a spoon. Remove paddle attachment and fold in chocolate chips with a spatula. Pour in the greased bundt pan and bake for 45-50 minutes, or until cake is set. Do not overbake - cake will be dry! Let cool for about 30 minutes in the pan, then gently invert and let cake cool completely before covering in ganache.
Place chocolate in a large bowl. Heat cream in a small saucepan over low heat until it's warm and bubbles appear on the edges. Once warm, pour over the chocolate and whisk constantly until smooth - about 2-3 minutes. Whisk in vanilla extract. Let ganache sit for 20-25 minutes until it thickens and "sets up" a bit. Once cake has cooled, pour overtop. Place in the fridge to firm up quickly while you make the peanut butter frosting.
peanut butter frosting
Melt peanut butter until creamy (I microwave for 30 seconds, stir well, then microwave again in 15 second increments until melting), then stir in coconut oil. Whisk in powdered sugar until smooth (about 1-2 minutes), then let sit for 15-20 minutes until it cools and sets enough to be pourable but not super runny. Pour over chocolate ganache and cover in sprinkles! Note: you cannot taste coconut whatsoever.
[cake recipe from martha stewart]
P.S. I totally put chocolate sprinkles on my peanut butter toast yesterday. Yeah… that.