Peanut Butter Bundt with Salted Chocolate Peanut Butter Ganache

Step 1

Preheat the oven to 350°F (177°C). Grease bundt pan with a thin, even layer of neutral oil or shortening (see Chef’s Tips). Grease all surfaces and crevices well, especially if using an intricately detailed bundt pan, to ensure that the cake releases cleanly from the pan. Sift a handful (about ¼ cup) of flour through the sieve all around the pan, tapping and rotating the pan for an even coating. Ensure all the greased areas are evenly covered; shake out any excess flour.

Step 2

In the bowl of a stand mixer, use a whisk to combine flour, the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, baking powder, salt, baking soda, and cinnamon, until no lumps remain. Place into stand mixer fitted with the paddle attachment.

Step 3

Add in peanut butter and cubed butter. Mix on low speed until the dry ingredients are coated and resemble coarse sand; do not overmix.

Step 4

In a small measuring cup or bowl, stir together hot water and espresso powder. Mix in the oil. Add this mixture all at once into stand mixer bowl. Mix on low speed until just combined. Increase speed to medium and mix for 1 minute.

Step 5

In a medium bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.

Step 6

Add ⅓ of the buttermilk mixture into the batter and mix on medium-low speed until just incorporated. Repeat process with remaining buttermilk mixture, scraping down the sides of the bowl after each addition. Once all the buttermilk has been added, mix on medium speed for 30 seconds.

Step 7

Transfer batter into the prepared bundt pan. Place in the preheated oven and bake for 60 minutes, or until a skewer inserted in the cake comes out clean with a few moist crumbs attached and the top springs back when gently pressed.

Step 8

Remove from oven and place onto a wire cooling rack to cool in pan; 20 minutes. With a small offset spatula, carefully loosen the edges of the cake from the pan. Place the cooling rack over the cake pan, and carefully invert the cake onto the rack to cool completely.

For the chocolate peanut butter ganache:

Step 1

Place chopped chocolate into a medium heatproof bowl.

Step 2

In a small, heavy-bottomed saucepan, combine the heavy cream and peanut butter. Place over medium heat and stir to combine. Heat cream mixture until steaming or bubbles just begin to appear around the edges.

Step 3

Pour the hot cream mixture over the chocolate. Let sit for 2 minutes before slowly stirring cream into the chocolate. Let cool slightly before pouring ganache over the completely cooled peanut butter cake.

Step 4

If using chopped peanuts, sprinkle them onto the cake before the ganache sets. Wait a few minutes before sprinkling the flaky sea salt on the ganache to prevent the salt from dissolving. Let ganache set before slicing and serving.

Step 5

Leftovers can be stored in an airtight container for up to 5 days in the fridge or frozen for up to 3 months. Allow cake to come to room temperature before serving.