Buckingham Truffle Cake

Ingredients

    Peanut Butter Filling

    • ¾ Cup Creamy Peanut Butter
    • 4 oz Cream Cheese
    • ¼ Cup Confectioners Sugar
    • 1 Egg beaten
    • 3 tbsp Whole Milk

    Cake

    • 1 Cup Water
    • 6 oz Unsalted Butter plus 1 TBS for greasing the pan
    • ⅓ Cup Cocoa Powder plus 2 TBS for dusting the pan
    • 1 tbsp Instant Espresso Powder heaping
    • 1 tsp Kosher Salt
    • 2 Cup All-Purpose Flour
    • 1 ½ Cup Granulated Sugar
    • 1 tsp Baking Powder
    • 2 Eggs
    • 1 tsp Vanilla Extract
    • ½ Cup Sour Cream

    Shiny Peanut Butter Chocolate Glaze

    • ½ Cup Heavy Cream
    • 2 tbsp Corn Syrup
    • 1 tbsp Granulated Sugar
    • ¼ Cup Creamy Peanut Butter
    • 4 ½ oz Dark Chocolate finely chopped

Instructions

  1. 1Preheat oven to 350 degrees F. Generously grease pan with 1 TBS of softened butter. Sprinkle the 2 TBS of cocoa powder into the pan and swirl around to coat the entire pan evenly in a layer of cocoa powder.
  2. 2Make the filling by adding all of the peanut butter filling ingredients to a large mixing bowl and mixing with a hand mixer until smooth and creamy and no streaks of creamy cheese or peanut butter remain. Set aside.
  3. 3Combine water, 8 ounces of butter, 1 3/4 cups of sugar, cocoa powder, espresso, and salt in a medium saucepan over medium heat. Whisk to remove any lumps. When butter's melted and the pan comes to a boil, take off heat and set aside.
  4. 4In a large mixing bowl, whisk together the flour, granulated sugar, and baking soda. Whisk in the chocolate and butter mixture, followed by the 2 eggs, vanilla, and sour cream. Whisk together until there are no streaks of sour cream, but try not to overmix a few lumps are okay.
  5. 5Pour ¾ of batter into the prepared Bundt pan. Spoon the peanut butter cream cheese filling evenly on top of the batter, trying to keep it from touching the sides of pan or the middle tube.
  6. 6Cover the peanut butter filling with the rest of the cake batter. Bake in the preheated oven for 50–60 minutes.
  7. 7Cool the cake for 10 minutes. Loosen the sides with a thin knife if needed and place a cake plate over the pan. Invert the pan as it's resting. Cake should drop on the plate, and carefully lift the Bundt pan away from the cake.
  8. 8Make the glaze by heating the cream, sugar, peanut butter, and corn syrup to almost a boil. Pour the heated mixture over the chocolate and let sit 1 minute to start melting. Whisk until smooth and shiny, then pour the mixture over the top of the cake.

Notes

Don't skip the butter and cocoa powder coating of the Bundt pan! If you do, you risk the bottom of the cake sticking to the pan and the cake coming apart.