How to Make Peanut Butter Bundt Cake | Bake Along w/ Anna Olson

*Recipe below!* Chef and professional baker Anna Olson gives her SECRET recipe for this one grand cake! First you make batter for a luscious peanut butter cake, then add a melted chocolate mixture, and finally dollop and swirl your way to deliciousness.

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*• Recipe •*

Makes one 12-cup (3 L) Bundt cake
Serves 16 to 20

Prep time: 30 minutes
Cook time: 75-85 minutes

The cake can be stored at room temperature for up to 2 days, can be refrigerated for up to 5 days or can be frozen for up to 3 months.

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*• Ingredients •*

Cake:
• 3 oz (90 g) dark couverture (baking) chocolate, chopped
• 6 Tbsp (45 g) cocoa powder (regular or Dutch process)
• 1 cup (200 g) granulated sugar, divided
• 2 cups (300 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¾ cup (150 g) packed light brown sugar
• ¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
• ¾ cup (187 g) creamy peanut butter (conventional, not pure)
• ¾ cup (175 mL) 2% milk
• 3 large eggs, at room temperature
• 1 large egg yolk
• 2 tsp vanilla extract

Glaze:
• 2 oz (60 g) dark couverture (baking) chocolate, chopped
• ¼ cup (60 mL) whipping cream
• 1 Tbsp (15 g) creamy peanut butter
• 1 Tbsp (15 g) unsalted butter
• 1 Tbsp corn syrup or honey

Chopped salted peanuts, for décor

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*• Directions •*

1. Preheat the oven to 300°F (150°C). Grease a 10-cup (2.5 L) Bundt pan. Lightly dust the pan with flour, taking time to tap out any excess.

2. Melt the chocolate, cocoa powder, ¼ cup (50 g) of sugar and ½ cup (125 mL) of water in a saucepan over medium-low heat, whisking until the chocolate has melted.

3. For the cake, sift the flour, ¾ cup (150 g) granulated sugar, baking powder, baking soda and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Stir in the brown sugar by hand.

4. Add the butter and cut this into the flour on medium speed until no pieces of butter are visible. Add the peanut butter and mix in on low speed until the mixture is an even consistency – the texture will resemble a streusel topping: evenly blended but crumbly.

5. Whisk the milk, eggs and vanilla together in a separate bowl before adding all at once to the batter. Mix first on low speed then increase the speed to medium and beat for 2 minutes, until the batter is thick and pale in colour. Set aside.

6. Spoon out half of the cake batter into a separate bowl and stir int the still-warm chocolate until evenly combined.

7. Dollop approximate ½ cup (125 mL) spoonfuls of the peanut butter batter in the bottom of the cake pan, alternating with the same of the chocolate batter. Repeat with a second layer of batter, dolloping the peanut butter batter on top of chocolate batter and vice versa, continuing until all of the batter is in the pan. Use a bamboo skewer or paring knife to swirl the two batters together a bit. Give the pan a few taps on the counter to let any pockets of air escape.

8. Bake the Bundt for 30 minutes at 300°F (150°C) then increase the temperature to 325°F (160°C) and continue to bake an additional 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in its pan on a rack for 20 minutes, then invert the pan and lift it off the cake so that it can cool completely.

9. For the peanut butter ganache, place the chocolate in a heatproof bowl. Bring the cream, peanut butter, butter and corn syrup (or honey) to just below a simmer on medium heat while whisking. Pour the hot cream over the chocolate, let this sit 1 minute and then, using a spatula (not a whisk) gently stir the ganache together until it is shiny and smooth. If it runs quickly off your spatula, set it aside 10-15 minutes to cool before glazing.

10. Pour the ganache over the top of the Bundt cake, letting the ganache slowly drip down the sides. Sprinkle the glaze with chopped peanuts and set aside to allow the ganache to set up, or chill the cake, uncovered, for an hour.

Видео How to Make Peanut Butter Bundt Cake | Bake Along w/ Anna Olson канала Oh Yum with Anna Olson