Peanut Butter-Chocolate Bundt Cake
By :Instant Pot Miracle
Votes: 5
Rating: 3.8
Rate this recipe!
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Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Flour, Peanut Butter, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • Nonstick baking spray
  • 2 ounces bittersweet chocolate chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1/4 cup creamy peanut butter
  • Ganache or Peanut Butter Glaze
  • honey-roasted peanuts chopped, optional
Ganache
  • 1/4 cup whipping cream
  • 3 ounces milk
  • semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
  • 1/2 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons milk
Course Dessert
Cuisine Modern
Difficulty Medium
Browse Category Dessert
Duration 1-2 hours
Cooking Technique Pressure Cook
Main Ingredient Flour, Peanut Butter, Sugar
Prep Time 25 minutes
Cook Time 35 minutes
Servings
8 servings
Ingredients
  • Nonstick baking spray
  • 2 ounces bittersweet chocolate chopped
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1/4 cup creamy peanut butter
  • Ganache or Peanut Butter Glaze
  • honey-roasted peanuts chopped, optional
Ganache
  • 1/4 cup whipping cream
  • 3 ounces milk
  • semisweet or bittersweet chocolate chopped
Peanut Butter Glaze
  • 1/2 cup powdered sugar
  • 3 tablespoons creamy peanut butter
  • 2-3 tablespoons milk
Votes: 5
Rating: 3.8
Rate this recipe!
Print Recipe
Instructions
  1. Generously coat a 3-cup fluted tube pan with baking spray.
  2. In a small saucepan melt the chocolate over low heat. Set aside to cool.
  3. In a small bowl stir together the flour, baking powder, and salt; set aside.
  4. 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.
  5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  6. 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.
  7. Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.
  8. Using a table knife, gently cut through batters to swirl them together (do not overmix).
  9. 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.
  10. 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.
  11. 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.
  12. Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.
Ganache
  1. In a small saucepan bring whipping cream just to boiling over medium heat.
  2. Remove from heat and add the chocolate. Do not stir.
  3. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.
Peanut Butter Glaze
  1. In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.
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