Peanut Butter Chocolate Fudge Cake

This bundt cake commits fully to the chocolate and peanut butter combination. The batter itself is loaded with both chocolate chips and peanut butter chips, then the finished cake gets a glossy chocolate glaze followed by a peanut butter drizzle on top. It’s layered flavor from inside out.

The unusual step here is pouring boiling water over unsweetened chocolate and letting it sit without stirring. The hot water melts the chocolate slowly, and the chocolate-infused water gets drained off and used as part of the liquid in the batter. Nothing is wasted, and the cake ends up deeply chocolatey without being dry.

The chocolate glaze is cooked in a skillet, which gives you more control over the heat and makes it easier to see when the mixture reaches the right consistency. Letting the chips sit covered in the hot butter-water-syrup mixture for five minutes melts them gently without scorching.

Kitchen Tips

• Grease the bundt pan thoroughly, getting into every ridge. This cake is dense and sticky, and it will grab onto any ungreased surface.
• Cool in the pan for 15 minutes, not longer. The melted chips inside act like glue once they cool completely.
• Let the chocolate glaze chill until it’s thick enough to spoon but still pourable. Too thin and it runs off. Too thick and it won’t smooth.
• Drizzle the peanut butter glaze in thin lines over the set chocolate glaze for a professional-looking contrast.

Variations

• Dark chocolate version: Use dark chocolate chips and bittersweet baking chocolate for a more intense, less sweet cake.
• Reese’s topping: Chop peanut butter cups and press them into the wet chocolate glaze before it sets.