A few weeks ago when I was at school having lunch with my friend, I decided I wanted to make a chocolate bundt cake with peanut butter filling and a coffee glaze. The world’s three best flavors all combined into one cake, oh my!
This cake reminded me of eating my dad’s chocolate-covered peanut butter eggs on Easter mornings with a nice, hot cup of coffee. It was also such a big success in my house that it was gone in 3 days.
The peanut butter wasn’t supposed to be at the top like that. I didn’t put enough batter in the bundt pan before adding the peanut butter tube, so it sunk right to the bottom. Luckily, it didn’t get all caramelized and burnt to the pan like I feared! It just didn’t look as impressive as I hoped.
I googled “peanut butter filled bundt cake,” and surprisingly the first result that came up was vegan! I used the peanut butter filling from that recipe (link), along with the chocolate cupcake recipe from Vegan Cupcakes Take Over the World. The cake turned out very chocolatey and moist. (By the way, cake is the ONLY thing that can ever appropriately be described as “moist.” Don’t even try using it in any other context.)
The coffee-chocolate glaze comprised about 1 tablespoon chocolate chips, 2 tablespoons cold coffee, and 4 tablespoons powdered sugar. I had filled an ice cube tray with leftover coffee little over a week ago for such occasions as this, so I popped one cube out, put it in a bowl with the chocolate chips, and melted them together in the microwave. Then, I mixed in the powdered sugar (it works better if you sift the powdered sugar; I didn’t and it was a little clumpy) and drizzled the glaze over the cake with a spoon.
Notice the Harry Potter mug in the background, because I’m getting excited for the movie release on Friday!