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Recipe: Dad's Double Chocolate Cake with Peanut Butter Filling
Nordic Ware ⇒ Recipes ⇒ Dad's Double Chocolate Cake with Peanut Butter Filling
Dad's Double Chocolate Cake with Peanut Butter Filling
If you enjoy this recipe, take a look at Original Bundt Pan
Ingredients:
Peanut Butter Filling:1 cup creamy peanut butter
3/4 cup confectioners sugar, sifted
Cake:
1 cup unsalted butter, softened
1 cup sugar
1 cup packed light brown sugar
1 tablespoon vanilla extract
3 large eggs, room temperature
1 3/4 cups flour
1 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup sour cream
8 ounces coarsely chopped 60% cacao bittersweet chocolate bar
cooking spray with flour
Glaze:
1 1/4 cups semisweet chocolate chips
7 tablespoons heavy whipping cream
Garnish:
60% cacao bittersweet chocolate curls
lightly salted cocktail peanuts
fresh sweetened whipped cream
Preparation:
Heat oven to 350 degrees F. Spray a Nordic Ware Anniversary Bundt Pan with cooking spray with flour. Set aside.Mix peanut butter and confectioner’s sugar together in a small bowl. Set aside.
Cream butter and sugars in a large mixing bowl with electric mixer on medium high speed until light and fluffy. Mix in vanilla and blend well. Add in eggs, 1 at a time, and beat until light and fluffy.
Sift flour, cocoa, baking soda and salt together in a medium mixing bowl.
Mix buttermilk and sour cream into batter, alternating with sifted dry ingredients, mixing well, but not over mixing.
Fold in chopped chocolate.
Spread 2/3 of batter evenly in prepared pan, using a spatula to push batter into crevices of pan as needed. Top with peanut butter filling in a ring type design in center of batter in pan. Top peanut butter filling with remaining batter and smooth top. Put pan on middle rack of preheated oven. Bake for 40-45 minutes or until done, taking care not to over bake. A cake tester may have a few dry crumbs on it.
Remove cake from oven and let cool on wire rack for 10 minutes. Invert cake onto wire rack and let cool completely.
To make the glaze, combine chocolate chips and heavy whipping cream in the top of a double boiler over simmering water. Stir frequently, until just stirred smooth. Pour glaze over cooled cake. Place cake on a cake pedestal and garnish, as desired, with chocolate curls, peanuts and fresh sweetened whipped cream (for individual slices).
Serving Recommendations:
Serve with fresh sweetened whipped cream or vanilla ice cream for a rich and fabulous treat anytime! We actually just served this cake on Father’s Day with Frozen Hot Chocolate to drink and it was perfect!
Why this recipe represents the holiday:
My dad is crazy for chocolate and peanut butter. I made this ultimate dessert for him, as a fitting tribute for Father’s Day, with rave reviews. There is nothing sweeter than something created out of love, for someone special, with their favorite things. A gift from the heart!