Chocolate Peanut Butter Pound Cake
Featuring swirls of chocolate and peanut butter cake, this Chocolate Peanut Butter Pound Cake makes for a fun (and delicious) dessert recipe!
Servings: 12 servings
Calories: 639kcal
Ingredients
For the Pound Cake
- 1½ cups unsalted butter room temperature
- ¾ cup creamy peanut butter
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3¼ cups all-purpose flour
- 1 cup + 3 Tbsp heavy whipping cream divided
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- 4 oz. semisweet chocolate melted
For the Chocolate Ganache
- 3 oz. semi-sweet chocolate chopped
- ⅓ cup heavy whipping cream
- {garnish} ¼ cup chopped peanuts
Instructions
For the Pound Cake
- Preheat oven to 300°F.
- Using an electric mixer fitted with the paddle attachment, cream butter, peanut butter and sugar together until light and fluffy (3-4 minutes on medium speed).
- Add eggs two at a time, mixing well after each addition.
- Add half of the flour to the bowl; mix until well combined.
- Add 1 cup of heavy whipping cream; mix until well combined.
- Add remaining flour, baking powder, salt and vanilla extract; mix until well combined.
- Scrape sides and bottom of bowl to ensure batter is well combined.
- Using a medium bowl, reserve 3 cups of batter.
- To the reserved batter, add cocoa powder and remaining 3 Tbsp heavy whipping cream; stir until well combined.
- Add melted chocolate; stir until well combined.
- Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour).
- Alternate spooning the peanut butter cake batter and chocolate cake batter into the prepared pan. Gently swirl the batters together using a table knife.
- Bake for 60 minutes. Tent top of cake with foil and continue baking for 55-60 more minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in pan for 15 minutes before inverting onto a wire baking rack; let cool completely.
For the Chocolate Ganache
- Place the chopped chocolate in a small mixing bowl.
- Using a microwave-safe bowl, heat the heavy whipping cream for 40-50 seconds, or until it just begins to bubble.
- Pour the hot cream into the bowl with the chopped chocolate; let stand (without stirring) for 10 minutes.
- Slowly stir mixture together until smooth.
- Drizzle chocolate glaze over cooled pound cake.
- Sprinkle chopped peanuts on top before glaze sets.
Nutrition
Calories: 639kcal | Carbohydrates: 90g | Protein: 12g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 211mg | Potassium: 346mg | Fiber: 4g | Sugar: 59g | Vitamin A: 1225IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 4mg
