Individual Chocolate and Peanut Butter Bundt Cakes

Individual Chocolate and Peanut Butter Bundt Cakes
Photo by Maura McEvoy

Ingredients

  • 3 mini angel-food-cake pans (each with molds for six 6- by 3 ½- by 1 ¾-inch cakes) or large-muffin pans (1 cup)
  • 3 ½ ounces fine-quality bittersweet chocolate (not unsweetened)
  • 1 ¼ cups water
  • 1 sour cream
  • 2 2 large pastry bags with 3/4-inch openings (or large heavy-duty sealable plastic bags with 1 corner snipped off)
  • 1 tablespoon vanilla
  • 1 ¾ teaspoons baking soda
  • + 12 more ingredients
    • ¾ cup cream cheese
    • ¾ teaspoon salt
    • 1 ¼ cups chunky peanut butter
    • 2 cups light brown sugar
    • 3 large eggs
    • 6 large egg yolks
    • 2/3 cup granulated sugar
    • 1 ¼ cups unsweetened cocoa powder (not Dutch-process)
    • ¼ cup all-purpose flour
    • 20 tablespoons unsalted butter
    • vanilla ice cream or whipped cream
    • 2 cups all-purpose flour

Preheat oven to 350°F. Beat together cream cheese and peanut butter in a bowl with an electric mixer until smooth. Add yolks, sugar, and flour and beat until just combined. Transfer to a pastry bag and chill. Put cocoa powder in a bowl and add boiling water in a stream, whisking until smooth. Sti...

View full recipe at Epicurious

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