Chocolate-peanut Butter Bundt Cakes

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 2 tablespoons unsalted butter
• 1/4 lb unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 2 cups granulated sugar
• 2 large eggs
• 4 ounces unsweetened baking chocolate, melted
• 1 teaspoon pure vanilla extract, extratct
• 1 cup milk
• 6 tablespoons milk
• 2 cups peanut butter chips
• 1/2 cup unsweetened cocoa powder
• 2 cups confectioners' sugar
• 1 cup raspberries
• 1 cup strawberry
• 1 1/2 tablespoons fresh lemon juice
• 1/2 tablespoon cornstarch
• 2 cups sugar
• 2 cups water

Recipe

• 1 preheat oven to 350f degrees.
• 2 grease 12 individual 1 cup bundt pans with 2 tablespoons of butter.
• 3 into small mixing bowl, sift flour, baking powder, baking soda and salt together. set aside.
• 4 in a large mixing bowl, cream together the remaining butter and the granulated sugar using an electric mixer fitted with paddle attachment set on medium speed.
• 5 add the eggs, one at a time, beating well after each addition.
• 6 add the melted chocolate and vanilla and beat to mix.
• 7 add the flour mixture 1/2 cup at a time, alternating with the 1 cup milk, beating until everything is incorporated.
• 8 fill each tin with 1/4 cup of the batter.
• 9 place some of the peanut butter chips in the center of the batter in each cup, then pour in remaining bater to fill the tins.
• 10 bake until the cakes set, 18-20 minutes.
• 11 remove from oven and let cool in pans for 5 minutes, on wire racks, then flip out of tins and cool 5 minutes more.
• 12 glaze:.
• 13 in a small mixing bowl, combine the cocoa powder, confectioners' sugar and as much of the remaining milk as needed to whisk into a smooth glaze.
• 14 set the cakes on wire rack and spoon equal amounts of the glaze over them.
• 15 allow to cool before serving.
• 16 mixed berry coulis:.
• 17 bring the berries, syrup and lemon juice to a simmer in a heavy-medium, saucepan over low heat. simmer stirring occasionally, until the berries are very soft, about 10 minutes.
• 18 sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
• 19 pour into simmering raspberry mixture, cook stirring occasionally, until sauce thickens.
• 20 strain through a fine-wire mesh sieve into medium bowl; discard the seeds.
• 21 cool completely and then cover and refrigerate until ready to serve. (freeze leftover coulis in a plastic container for up to 1 month).
• 22 simple syrup:.
• 23 bring sugar and water to a boil in a medium heavy saucepan over high heat. reduce the heat to medium-low. simmer, stiring until the sugar is completely dissolved 6-8 minutes.
• 24 let cool completely.
• 25 transfer to airtight container. refrigerate until completely chilled at least 4 hours.