Super Easy Chocolate, Peanut Butter & Jelly Bundt

  15 November 2010


You know what day it is today? It’s National Bundt Pan day! I have been stalking The Food Librarian as she has been baking a bundt a day in the lead up to National Bundt Day and now I can’t get the Sir Mix-A-Lot ‘Baby Got Back’ song outta my head! I like big bundts and I cannot lie 😛
So for my tribute to Bundt Day I made a super MOIST chocolate bundt with a secret hidden layer of creamy peanut butter and dollops of grape jelly. I tweaked the recipe from La Mia Vita Dolce (who used Donna Hay’s recipe) and upped the amount of sour cream from 3/4cup to 1cup and ignored the almond meal cos I didn’t want to have to go shopping just for that. The bundt is awesome and would probably be even more awesome with some chocolate ganache mmm


Ingredients:
150g butter, softened
2/3 cup brown sugar
1 cup sour cream
2 eggs
1 tsp vanilla extract
1 cup plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of baking soda
1/2 cup cocoa


Preheat oven to 160C. Beat the 150g butter and the 2/3 cup of brown sugar until pale and creamy (approx 5mins on high)


Add the 1 cup sour cream, 2 eggs and 1 tsp vanilla and beat until mixture is smooth.


Sift into the bowl the 1 cup flour, 1/2 tsp baking powder, 1/4 tsp bicarb and the 1/3 cup of cocoa. Beat until mixture is just combined.


If you don’t want the peanut butter and jelly filling just skip the next 3 steps. I bought the grape jelly from DJ’s food hall for $15. The stuff is exxy but it’s awesome.


To make the peanut butter filling nuke 1 cup of smooth peanut butter with 1/2 cup of icing sugar for approx 10-15sec and stir together.


Spoon peanut butter mixture into piping bag. If you don’t have a piping bag just use a freezer or ziploc bag and cut off the tip.


Hello collage! Ok so first spray pan with heaps of oil. 1) Use about half your chocolate batter on the base. 2) Then pipe your peanut butter layer in the middle, staying away from the edges of the pan. 3) Plonk on spoonfuls of jelly on top of the peanut butter. 4) Top with the other half of the chocolate mixture. Smooth the top but try not to move the layers underneath when smoothing. Bake for 35mins or until a skewer inserted comes out clean.


Ok so bit of a fail on my part but as soon as I put my chocolate layer into the pan I realised it wasn’t actually a proper bundt pan but just a random pan with hole in the middle booo! And the pan was too wide so there wasn’t enough mixture which is why it broke and died as I tried getting it out of the pan bah sadness


But hey lookit my innards shot!


I did however make a singular proper mini bundt!


Tadah! Bundt! Baby got bundt!


Mini innards shot


And a shot of a slice of bundt. Happy Bundt Day dudes! So, fellas! (Yeah!) Fellas! (Yeah!) Has your girlfriend got the butt bundt? (Hell yeah!) Tell ‘em to shake it! (Shake it!) Shake it! (Shake it!) Shake that healthy butt bundt! Baby got back bundt!

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