Peanut Butter-Chocolate Bundt Cake

By: Instant Pot Culinary Team

Peanut Butter-Chocolate Bundt Cake
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 8 servings, all-purpose flour, baking powder, bittersweet chocolate, butter, contributed, cook 35 min, creamy peanut butter, dessert, eggs, ganache or peanut butter glaze, honey-roasted peanuts, Instant Pot Culinary Team, medium, milk, modern, nonstick baking spray, powdered sugar, prep 25 min, pressure cook, salt, semisweet or bittersweet chocolate, sugar, vanilla, whipping cream

prep icon Prep Time
25 min
cook icon Cook Time
35 min

serving icon Servings
8 servings
Ingredients
  • 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
Instructions
  • 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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