Chocolate Fudge Peanut Butter Cake.
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
- 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.
Did you make this recipe?
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I appreciate you so much!
P.S. I totally put chocolate sprinkles on my peanut butter toast yesterday. Yeah… that.
116 Comments on “Chocolate Fudge Peanut Butter Cake.”
OMG, JEM for halloween?! YES. Also this cake looks amazing, and the chocolate sprinkles on the peanut butter toast just had to be done. It was the right thing to do.
Made this cake yesterday and figured how could it go wrong? I’m a pretty good cook, have won awards, and made this cake specific to the directions, but what a waste of a lot of good ingredients. My husband and I were NOT impressed. Just kind of flavorless! I have many more deserts that are actually tasty, this one will not be kept.
Can we be best friends plz? And then, since it’s my roommate’s birthday today, you can make this cake for her since I think that’s how best friendship works–the best friend often bakes cakes for the other best friend’s roommate’s birthday. Right? Right. Good talk.
Seriously, you might think I’m the biggest creep ever, but I just want to live with you and eat this cake for dinner and then eat king-sized candy bars and mallow cups for dessert. Yeah, super creepy. But still.
yummers. that cake in my house right now would be dangerous!
Chocolate ganache + peanut butter frosting = put me in a sugar coma for the next 5 days please and thank you.
This looks so awesome!
The popcorn balls, I remember the popcorn balls! I was never allowed to eat them because you never know they might be poisoned and my mom even went so far as to cut all of my candy in half to make sure there were no needles in them! Back to the cake though, it has all the ingredients of perfection right up to the coconut oil in the frosting (to make it “healthy”)! Can’t wait to try it!
I love how this cake isn’t orange and black… but it LOOKS orange and black as a result of the cocoa and peanut butter. It’s like an illusion or something, lol.
Anywho, chocolate and PB is my fav.combo.ever, so I’m loving this cake!
Uhmmmmmm I cannot with this cake. There is a strong possibility that I just died from sheer bliss.
I have no words. I. Just. Can’t.
Help, come save me and bring this cake!
Oh my gosh, that looks AMAZING. Yes please!
Natalya @ Ruff House Art
Oooohhhhhh mmmmmmyyyyyyy ggggggoooooooossssssshhhhhhh I’m melting in my seat looking at that cake. The texture looks so dense and amazing. Pardon me while I wipe the drool from my keyboard….
this looks heavenly. brilliant idea with the peanut butter frosting on top. btw.. hope you guys are safe and sound in Pittsburg!
this looks heavenly. brilliant idea with the peanut butter frosting on top. btw.. hope you guys are safe and sound in Pittsburgh!
you just made my Halloween
Sorry your Halloween has been moved! Good thing you have plenty of sugary sweet cake to eat, since you have to wait a few days to eat Halloween candy! ;)
First, hope y’all are staying safe up there. Second, my friends and I were totally talking about dressing up and trick-or-treating when we were kids, last night at dinner. We spent a good 15 minutes just talking about those houses that were the *cool* houses and passed out things like ring pops and full size candy bars (omg, king size candy bars would have been a Halloween miracle)! Third, I can’t believe I don’t own a Bundt cake pan! Grrr. I need this cake now!
Omg … this looks divine!
Um. This cake. I am in love with it.
And i eat peanut butter toast every morning. Chocolate sprinkles? GENIUS!
This cake looks amazing! Dangerous but lovely! I can’t resist chocolate and peanut butter!
Probably THE BEST bundt I’ve made in a while.
I admire your willpower.
I just wrote a post about drinking coffee creamer, straight, without the coffee. So instead of being tempted by this delicious coffee creamer (and the calories) I used it to make monkey bread. Then I went on to pretty much eat all the monkey bread. It would have been LESS calories to just finish off the straight coffee creamer beverage ;)
Which is me saying, probably would have been less of a temptation to just eat the bag of candy because this cake is seriously everything someone wants in a cake. Loving it!
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That looks absolutely delicious ! :)
Maybe I should try it !
Check out my blog and my halloween post ! :)
What a gorgeous looking cake… images are so real… I feel like I can just eat it from the computer screen… I wish!
I love the Jem reference (my sister and I loved the Holograms) as she was “totally outrageous”! Whenever I mention it to anyone else, they look at me like I either imagined that cartoon or that I was the only kid that ever watched that cartoon. ha
One of the funniest things you have written with a prize of a magnificently yummy sounding cake to make for my Winers. Yes, that said Winers. Although we may whine occasionally..
I never laughed so hard! Great photos and the cakes looks pretty delicious too! xo Octavia’s Vintage
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That is one hell of a sexy Bundt!
Your recipes and your food photography are absolutely fantastic. I nominated you for The Very Inspiring Blogger Award – see the post here http://onthevector.com/2012/11/01/whoomp-there-it-is-the-fine-print/
I enjoy reading your posts and can’t wait to see what you’ve whipped up!
Chocolate, Fudge, Peanut Butter and Cake…all these words make me a very happy lady…and you put them together..OMG!…..im so happy I think I just shed a tear
Can you substitute the coconut oil for anything else? It’s just a little expensive…
wow, this cake looks great :) happy halloween!
wow, amazing looking cake. Can we talk about something else here? I wanted to be Jem like 3 years in a row but no storebought costumes in our house for a long time when i was a kid andddd I didn’t have anything that remotely looked like Jem-wear. Ughhh kinda jelly of your Jem costume! Haha
Chocolate ganache AND peanut butter glaze? You’re a woman after my own heart. I was a big meanie this year and turned out my lights and went to the theatre to watch a scary movie instead of handing out candy. Meaning I didn’t buy any Halloween candy. Meaning my blood sugar is probably low, and I should probably make this cake. ASAP.
OMG OMG OMG!!!! I want to try this..yesterday!
Here are 3 questions:
1. we don’t have sour cream in greece. should i substitute it w/ full or non-fat yoghurt?
2. Do you place the cake and ganache in the fridge?
3. Can i make anything (ganache, frosting) a day ahead?
Yes, yogurt will work! You can place it in the fridge to firm up if needed, and I probably wouldn’t make the ganache or peanut butter a day ahead because they need to be a “pourable” consistency.
Now I’m totally cussing the fact that I don’t have a bundt pan. Absolutely shameful.
This looks amazing! Also, you were Jem?!?!?!? What a fantabulous costume! I was Little Red Riding Ho for like 10 straight years in a row. Uuuuuum…and if my husband tried to bring king size candy bars into our house and then hand them out to children?!?!?!?! Two words: dog house. I don’t care if it’s Halloween. The children can have those cheap mapley nougat thingys that are wrapped in black and orange wax paper while I hoard the candy bars in the corner, thank you very much ;)
I love bundt cakes for the same reasons. Adore them. I wanted to invite you to participate in BundtaMonth if you were previously unaware of it. Shoot me an email if you are interested. We’ll inspire you to make more bundt cakes! :) This looks delish, btw. LOVE peanut butter and chocolate….
What a beautiful looking cake. My kids would devour and love every ounce of this!
Even though Halloween has passed, I will consider making this for Xmas. Thanks for posting, looks mouth watering.
I printed this!! The BH doesn’t like peanut butter, so it’s on hold for a girls’ night. Or just a night when he’s gone and I can eat the whole thing. What? :)
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I am quitting my diet and worshipping you as an immortal god. This is the greatest website ever. Thank you thank you thank you
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I do not have coconut oil, can I use something else?
Does this cake need to be refrigerated right away or can it be stored at room temperature?
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