Instant Pot Peanut Butter-Chocolate Bundt Cake

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  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    443

Peanut Butter-Chocolate Bundt Cake

Inspired by: https://recipes.instantpot.com/recipe/peanut-butter-chocolate-bundt-cake/

recipe updated Jul 29, 2020

Ingredients

  • Bittersweet chocolate icon
    Bittersweet chocolate
    56.75 g (about ¼ cup)
  • Butter icon
    Butter
    ½ cup (about 115.2 g)
  • Bittersweet chocolate icon
    Bittersweet chocolate
    85.12 g (about ½ cup)
  • Baking spray icon
    Baking spray
    as needed
  • Baking powder icon
    Baking powder
    ½ tsp (about 2.5 g)
  • Salt icon
    Salt
    ¼ tsp (about 1.5 g)
  • All purpose flour icon
    All purpose flour
    ½ cup (about 64.8 g)
  • Sugar icon
    Sugar
    ½ cup (about 102 g)
  • Egg icon
    Egg
    2 (about 100 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • Smooth peanut butter icon
    Smooth peanut butter
    ¼ cup (about 66 g)
  • Whipping cream icon
    Whipping cream
    ¼ cup (about 60 g)
  • Milk icon
    Milk
    85.12 g (about ¼ cup)
  • Honey-roasted peanuts icon
    Honey-roasted peanuts
    as needed
  • Water icon
    Water
    1 cup (about 240 g)
  • Milk icon
    Milk
    3 tbsp (about 45 g)
  • Powdered sugar icon
    Powdered sugar
    ½ cup (about 61.2 g)
  • Smooth peanut butter icon
    Smooth peanut butter
    3 tbsp (about 49.5 g)
  • Honey-roasted peanuts icon
    Honey-roasted peanuts
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Bundt pan - 9 x 3"
  • kCook icon Saucepan

Step preview

  1. Grease a clean bundt pan generously with baking spray
  2. Add bittersweet chocolate to a clean saucepan
  3. Heat until melted then set aside - low heat
  4. Mix baking powder, salt and all purpose flour into a clean small bowl then set aside
  5. Add butter and sugar to a clean medium bowl
  6. Beat until well combined - approx 2 min, medium speed
  7. Add egg to the medium bowl one by one while mixing
  8. Beat until well combined
  9. Add vanilla extract to the medium bowl
  10. Beat until combined
  11. Transfer flour mixture to medium bowl
  12. Beat until just combined
  13. Transfer half of batter to small bowl
  14. Stir melted chocolate into the medium bowl
  15. Stir smooth peanut butter into the small bowl
  16. Alternately drop spoonfuls of chocolate and peanut butter batters into the Bundt pan
  17. Swirl gently with a knife
  18. Add water to the inner pot
  19. Place a clean rack in the inner pot
  20. Place bundt pan on the rack
  21. Close and lock the lid and turn the steam release handle to Sealing
  22. Pressure cook - Manual, High, 25 min
  23. Release pressure -
  24. Remove Bundt pan from pot
  25. Let cool on round wire rack - 10 min
  26. Remove cake from pan and cool completely on wire rack
  27. Add whipping cream and milk to the saucepan
  28. Heat until just boiling and turn off heat - medium heat
  29. Add bittersweet chocolate to the saucepan without stirring
  30. Let rest - 5 min
  31. Stir until smooth
  32. Let cool - 15 min
  33. Stir milk, powdered sugar and smooth peanut butter into a clean small bowl
  34. Drizzle cake with chocoate ganache and/or peanut butter glaze
  35. Sprinkle with honey-roasted peanuts
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