Peanut Butter-Chocolate Bundt Cake


  • Nonstick baking spray
  • 2 ounces bittersweet chocolate
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1/4 cup creamy peanut butter
  • Ganache or Peanut Butter Glaze
  • honey-roasted peanuts
  • 1/4 cup whipping cream
  • 3 ounces milk
  • semisweet or bittersweet chocolate
  • 1/2 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons milk
  • Generously coat a 3-cup fluted tube pan with baking spray.
  • In a small saucepan melt the chocolate over low heat. Set aside to cool.
  • In a small bowl stir together the flour, baking powder, and salt; set aside.
  • In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
  • Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Add flour mixture and beat just until combined. Transfer half of the batter (about 1 cup) to a small bowl; stir in the melted chocolate.
  • Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
  • Using a table knife, gently cut through batters to swirl them together (do not overmix).
  • Place the trivet in the Instant Pot. Add 1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot.
  • Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.
  • Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.
  • Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
  • In a small saucepan bring whipping cream just to boiling over medium heat.
  • Remove from heat and add the chocolate. Do not stir.
  • Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
  • In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.
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