Friday, October 4, 2013

Reese's Peanut Butter Cup Bundt Cake #BundtaMonth



I was definitely excited when I found out that the theme for this month's #BundtaMonth was candy. Who wouldn't be thrilled to be asked to "bake us a bundt using your favorite candy"? Now my only problem was that I have two favorite candy bars - one from Australia and one from the US.  Which one should I use to make my bundt?

A mix of chopped cherries and coconut, smothered with Cadbury dark chocolate, the Cherry Ripe has always been from favorite chocolate in Australia.  It is also the oldest chocolate bar in Australia. However, I can't seem to resist little cups of chocolate filled with peanut butter - the Reese's Peanut Butter Cup - that has always been my favorite chocolate in the US.  In the end it was an easy decision because I did not have enough Cherry Ripes in my secret stash, and Reese's Peanut Putter Cups are more readily available for the majority of people.  The Cherry Ripe bundt will have to wait for another day.

I wasn't sure if I should just wing it, but then I found this recipe at Wee Eats and it seemed to be just what I was looking for. After a few slight changes I was ready to bake.  To get a deep, dark chocolate color and flavor this recipe uses Dutch-process cocoa.  This type of cocoa is produced from beans that have been treated with an alkali that neutralizes the acidity.  It therefore it does not react with baking soda and needs to be used in recipes that contain baking powder, or a recipe that has other acidic ingredients in proportionate amounts, hence the sour cream. For a more detailed breakdown I found that David Lebovitz has an excellent explanation on his website, which can be found here.









This seemed to be the perfect occasion to break out my new Kaiser Star Bundt pan.  I may just have a little obsession with bundt pans now, but I have really restrained myself, and I only own two really nice ones.  This one has a lot of nooks and cranny's so I was a little concerned about the cake releasing from the pan.  It is always a good idea to grease the pan well, preferably using a pastry brush, but I also got some great advice on removing a bundt from the pan at Baker Street.

The combination of the dark chocolate cake and the salty peanut butter makes this a cake I will definitely be making again.  I loved the moist crumb of the cake and the richness of the chocolate ganache, and this is the perfect time of the year to experiment with different candies in the cake too with the proliferation of Halloween candy in the stores now.



Here’s how you can be a part of Bundt-a-Month:
  • Simple rule: Bake us a bundt using your favorite candy
  • Post it before October 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.


If you are looking for ideas make sure you check out these amazing bundts ~

17 comments:

  1. Yum! Your baking savvy is so admirable, Felice. I appreciate the explanation about the need to add sour cream for fine cocoa. I love, too, how you've incorporated peanut butter into the cake. And I bet you are delighted with the superb cake produced in your new purchase =)

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  2. oh my gosh... these are my ultimate favourite candy... but you can't get Resse's here in Ireland! I always stock up when I go to the US or know someone going over... I am currently out, but jeeze Felice this looks gorgeous!! Save me a slice would ya! x

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  3. Love your cake with the tunnel o' Reeses! And that pan...how fanciful!

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  4. Wow, that is seriously delicious looking. Not to mention - you totally had me at peanut butter. :)

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  5. Whoa.. this looks awesomely delicious.

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  6. Oh my gosh! Peanut butter and chocolate goodness...my husband would be all over this!

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  7. What a rich and dark chocolate cake. LOVE your star shaped Kaiser pan. I used my Kaiser pan that I've forgotten all about:)Now I want the star shape. This is the cake my daughter was dreaming of me making...so now I will just have to;)

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  8. Those little peanut butter cups on top are just waiting on me to pluck them off. That pan is gorgeous and it's taking all I've got not to hop over to amazon.com and order one.

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  9. I love the shape of this bundt, looks perfect with the candy inside and out.

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  10. Reeses are one of the best ways to combine chocolate and peanut butter and your cake is over the top good!!

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  11. You can't go wrong with chocolate and peanut butter. One of my favorite combinations. Ever. Love that last shot! Says it all!! yummmm!

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  12. Look at how moist and yummy, chocolatey and peanut buttery this cake looks, so drooling!!

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  13. I go gaga for Reeses so I'd be all over this spectacular cake! This not only sounds like I would inhale it but it's so beautiful. Love the shape of it!

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  14. Felice, Chocolate, peanut butter...what's wrong with this picture?? Nothing! This cake looks fabulous....pinning!

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  15. First of all, GORGEOUS. Second, I have serious pan lust.Third, drool. Just drool. And pinning. My husband especially would adore this.

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  16. I made this cake for my bosses 40th birthday and we just had it then with some home made vanilla icecream (which went perfect cause it is RICH!)...Everyone absolutely loved it! The cake is sooo moist and delicious then peanut bits surprised everyone and the glaze was perfect for it! This recipe is definitely a keeper! :)

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