By the time you read this, I should be on my way to California… on VACATIONNNNN!!!
So, since this will be the last post for awhile, and the last March (cake) Madness post, it is only fitting that I would combine two of my favorite things: chocolate and peanut butter. And Reese’s cups, to make it more redundant. And more delicious.
This cake was arguably the first “recipe” I ever made. Once upon a time ago, when I was a little girl baking with my momma, we needed to make a dessert for our neighborhood block party (remember those?). Mom asked what we should bring and of course my brain immediately went to my then (and still) favorite candy, Reese’s Cups. In cake form.
Of course back then it was just a box cake mix and a bajillion chopped up Reese’s cups. Mixed into the cake, adorning the top, dumped into the hole in the middle… I even halved them and made a little Reese’s border along the outside of the cake.
I didn’t have enough mini Reese’s to do that this time.
I didn’t really miss them. (Ok, maybe I missed them a little bit)
This cake was so good, as soon as I took a bite I was immediately upset, because I knew that it was suddenly a choice between cake and dinner… No one should ever need to make that choice.
Especially when ganache and Reese’s are involved.
It was even better the next day, in case yours lasts that long.
Reese’s Cup Bundt Cake
Makes 1 bundt cake
For the cake:
1 cup unsalted butter
⅓ cup dutch processed cocoa powder
½ teaspoon kosher salt (unless your peanut butter is really salty)
⅓ cup creamy peanut butter (I always use Jif)
1 cup water
2 cups all-purpose flour, plus more for the pan
1 ¾ cups granulated sugar
1 ½ teaspoons baking soda
2 large room temperature eggs, lightly beaten
½ cup sour cream; room temperature
1 teaspoon vanilla extract
10 reeses cups, roughly chopped (usually easier to chop if they’re chilled)
Mini reeses, for decorating (optional)
For the chocolate glaze:
½ cup chocolate chips (or 4 ounces chopped chocolate)
½ cup heavy cream
2 Tablespoons light corn syrup
1. Heat butter, peanut butter, and water over medium heat in a small saucepan until butter and peanut butter are just melted. Stir in cocoa powder and set aside to cool to room temperature. To ensure my impatience didn’t get in my way, I decided to wait to preheat the oven until this point and didn’t let myself mix anything until the oven beeped.
2. Preheat oven to 350˚F and prep a bundt pan with butter and flour or with Pam for Baking
3. In a large bowl, sift or whisk together flour, salt, sugar, and baking soda until well mixed.
4. Slowly whisk or beat in the melted butter mixture until combined, making sure to scrape down the sides and bottom of the bowl. Add eggs and vanilla and whisk to incorporate. Stir in sour cream until combined.
5. Option 1: Pour half of batter into prepared pan, sprinkle with chopped peanut butter cups, and pour remaining half of batter over the Reese’s.
Option 2: Stir peanut butter cups into batter and pour into prepared pan.
6. Bake 40 to 45 minutes until done. Cool 15 minutes in the pan, then invert onto a wire rack and remove pan to finish cooling completely.
7. Once your cake is cooled, make your ganache by heating your cream just until it starts to bubble. I usually do that by heating it in a 2-cup measuring cup in the microwave, but you can use a saucepan on the stove if you like.
Add chocolate and corn syrup and whisk to combine (if you used a pan for your cream, pour the cream over the chocolate instead). At first it will look like it’s going well, then it will look like it’s going very poorly, then if you just keep whisking you’ll be relieved when it all comes back together again.