Chocolate Peanut Butter Cake + Butterfinger Crumble—What more can I say?
Lately, I’ve been aiming to please my taste buds in a new and special way with bolder flavors and different creative ingredient pairings. This being one. Chocolate isn’t a huge favorite in my house and to be honest, I’ve only loved it when it was paired with something sweet (or over powering in taste) like caramel, peanut butter, etc. However, plain chocolate just isn’t a love or like of mine. It’s funny that chocolate is such a popular flavor, especially among dessert recipes, so you can imagine how hard it is for me to find anything when I’m searching for something randomly. It literally takes a long time to grasp a nice flavored dessert without making something I’ve already made. Haha!
But this time, I decided to dive into the chocolate scene, while adding a nice twist to it, that would satisfy my crave! PEANUT BUTTER! And not only peanut butter, but Butterfinger bits as well. Yummy! I remember loving Butterfinger throughout my childhood years and even still enjoying a good bar from the store ever so often. It’s crunchy, full of peanut butter, and so GOOD! Granted, you always need a nice glass of water after eating a bar of Butterfinger and you’ll definitely need it after this sweet treat, trust me. But what does a little extra sweetness hurt, right? This was a recipe that I experimented on and felt that I perfected on the first try. Yay! The recipe is fairly easy and does not take a long time to make. This chocolate cake is especially moist (because of the secret ingredient-sour cream!), and the choclate ganache on top makes for a beautiful addition, but nice additional chocolatey taste, which creates a nice play on the peanut butter frosting. While there are several parts that do require a bit of prep, as long as you organize your ingredients well, you’ll be able to go through the steps rather smoothly. Organization is key here.
Overall, I would recommend making this any time and any place. It’s a definite show-stopper, but more importantly, it will be a sure crowd pleaser. Per usual, you can feel free to top your cake with your own personal favorite chocolate candy if you’re not a fan of Butterfinger. It’s all about making this dessert perfect to your liking! Well, it was a nice Sunday for me overall. I got a chance to spend some quality time with my two guys and I didn’t do any work or blogging all day. We spent the day visiting Target (for a few important items), taking in a bit of the Summer sun, movie watching, and a whole lot of fun times and play. Sometimes you need to take a break from it all and just relax and enjoy good food in good company. Now, I’m ready and prepped for the busy week ahead. I hope that you are too! Be sure to scroll down for the recipe below. Enjoy!
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 1 cup cocoa powder
- 1 1/2 tsps baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup butter (cold + diced into pieces)
- 4 eggs
- 1 cup sour cream
- 2 tsps vanilla extract
- 1/2 cup butter (softened)
- 2/3 cups peanut butter (not crunchy version)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-6 tbsps milk (test 1 tbsp at a time for consistency)
- pinch of sea salt
- 1 cup butterfinger bits (sold in stores in the baking aisle)
Preheat the oven to 350 degrees Fahrenheit. Grease and flour bundt cake pan.
In the bowl of a stand mixer, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until well combined.
Add the batter into the bundt pan and evenly spread (since batter is thick!). Bake for 30-35 minutes, or until a toothpick or knife inserted in the center comes out clean.
Remove and let cool completely (add to the refrigerator for faster cool!).
Beat the butter and peanut butter together until light and fluffy.
Add the powdered sugar, vanilla, milk, and salt, adjusting the milk and/or powdered sugar as needed to form a smooth frosting. Beat until light and fluffy.
Once cake has cooled completely, frost the cake as desired and top with butterfinger crumbs.
Are you a fan of chocolate?
What’s your favorite dessert? Be sure to let me know down in the comments below!