Friday, 4 March 2016

Reese's Peanut Butter Cup Bundt Cake

Reece's Peanut Butter Cup Bundt Cake
Superbowl. A time for the boys in our clan to gather, eat BBQ food, play horse-racing games, drink too much, fall asleep mid-game, inevitably end up in a hot tub, and return home at 6.30am. No fantasy here folks, all actual fact from Superbowl 50. It's now tradition that the annual Superbowl party has an appropriately themed bundt, and this year it was the turn of Reese's Peanut Butter Cups to soak up some of the booze!

This is a lovely moist chocolate cake with a ripple of peanut butter going through the centre. Your kitchen will smell quite outstanding, I assure you.

  • 225g butter
  • 350g golden caster sugar
  • 100g soft brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 310g plain flour
  • 40g good quality cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200ml vanilla yoghurt 
  • 75ml chocolate milk
  • 2 tablespoons of chocolate spread
  • 5 tbsp peanut butter
  • Jar of chocolate spread (minus 2 tablespoons!)
  • Reese's Mini Peanut Butter Cups to decorate

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour mixed with a little cocoa.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
  7. Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour 3/4 of the mix into your prepared tin.
  11. Cover with a layer of peanut butter.
  12. Pour in the rest of the mix and smooth over. 
  13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  14. Leave the cake to cool for ten minutes before removing from the tin.
  15. When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with the Reese's Peanut Butter Cups.
Where to buy this stuff:
Cake Release

Nordic Ware Chiffon Bundt
Reese's Minis
Reese's Peanut Butter

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.


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