Decadent Chocolate Crunch Bundt Cake
Dive into the richness of this Decadent Chocolate Crunch Bundt Cake, where every bite offers a luxuriously moist, dark chocolate experience. Specially crafted for dessert enthusiasts, this cake is bursting with a delightful medley of chocolate chips, creamy peanut butter chips, and crunchy toffee bits folded into its velvety batter. Topped with a silky dark chocolate ganache that envelops the cake in a coat of decadence, the exterior surprises with an irresistible crunch of crushed peanut butter-filled pretzels, Oreo pieces, and salted peanuts, adding both texture and flavor. A final drizzle of warm caramel ties it all together, making this cake a show-stopping centerpiece for any gathering. Get ready to impress friends and family with this ‘everything but the kitchen sink’ treat that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
cake flour
2 1/3 cups (sifted)
dark unsweetened cocoa
3/4 cup (sifted)
baking powder
1 tablespoon (none)
salt
1/2 teaspoon (none)
unsalted butter
3/4 cup (softened)
granulated sugar
1 1/4 cups (none)
large eggs
2 (none)
vanilla extract
1 1/2 teaspoons (none)
buttermilk
1 3/4 cups (none)
dark chocolate chips
1 3/4 cups (divided use)
peanut butter chips
1 cup (none)
toffee pieces
1 cup (none)
heavy whipping cream
1/3 cup (none)
peanut butter filled pretzels
3/4 cup (coarsely chopped)
Oreo cookies
3/4 cup (coarsely chopped)
salted peanuts
1/4 cup (coarsely chopped)
caramel sauce
1/3 cup (none)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 12-cup Bundt pan with flour-added cooking spray to ensure easy release later.
2
In a medium mixing bowl, sift together the cake flour, dark unsweetened cocoa powder, baking powder, and salt. Set this dry mixture aside.
3
In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, approximately 1-2 minutes. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
4
Reduce the mixer speed to low, and gradually add the sifted dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined, taking care not to overmix. Fold in 1 cup of dark chocolate chips along with the peanut butter chips and toffee pieces, ensuring they're evenly distributed throughout the batter.
5
Pour the batter into the prepared Bundt pan, using a spatula to smooth the top if needed. Tap the pan gently on the countertop to eliminate any air bubbles and help the batter settle into the creases of the pan.
6
Bake in the preheated oven for 55-60 minutes or until a wooden skewer inserted in the center comes out with just a few moist crumbs attached.
7
Once baked, remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edges of the cake to loosen it, then invert it onto a wire rack or serving platter. Allow the cake to cool fully for about 45 minutes.
8
Prepare the ganache by bringing the heavy whipping cream to a gentle boil in a small saucepan over medium heat. Once boiling, remove from heat and stir in the remaining 3/4 cup of dark chocolate chips. Mix until the chocolate is completely melted and the ganache is smooth.
9
Drizzle the ganache over the cooled cake, using a spatula to spread it evenly across the top and down the sides.
10
Gently press the coarsely chopped peanut butter-filled pretzels, Oreo cookies, and salted peanuts onto the top and sides of the ganache-covered cake, allowing them to adhere.
11
Finally, drizzle the caramel sauce generously over the top of the cake for that perfect finishing touch. Slice and serve to your delighted guests!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Crunch Bundt Cake?
It is a rich, moist dark chocolate cake featuring chocolate chips, peanut butter chips, and toffee bits, topped with a dark chocolate ganache, crunchy toppings, and caramel.
What type of flour should I use?
You should use 2 1/3 cups of sifted cake flour for the best texture.
Can I use regular cocoa powder?
The recipe calls for dark unsweetened cocoa powder to achieve a rich, dark chocolate experience, though regular unsweetened cocoa may be substituted.
What is the recommended oven temperature?
Preheat your oven to 350 degrees F (175 degrees C).
How should I prepare the Bundt pan?
Generously coat a 12-cup Bundt pan with flour-added cooking spray to ensure the cake releases easily.
How long does the cake need to bake?
Bake the cake for 55 to 60 minutes.
How do I test if the cake is done?
Insert a wooden skewer into the center; it should come out with just a few moist crumbs attached.
What is the creaming process for this recipe?
Cream together softened unsalted butter and granulated sugar on medium speed for 1-2 minutes until light and fluffy.
How do I incorporate the eggs?
Add the eggs one at a time, beating well after each addition to ensure they are fully combined.
What is the proper way to mix in the dry ingredients and buttermilk?
Reduce the mixer speed to low and gradually alternate adding the sifted dry ingredients and buttermilk, starting and ending with the flour mixture.
How do I prevent overmixing the batter?
Mix only until the ingredients are just combined and fold in the chips and toffee bits by hand.
What mix-ins are included in the batter?
The batter includes 1 cup of dark chocolate chips, 1 cup of peanut butter chips, and 1 cup of toffee pieces.
How do I remove air bubbles from the batter?
Tap the pan gently on the countertop after pouring in the batter to help it settle into the creases.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 10 minutes before inverting it.
What should I do before inverting the cake?
Carefully run a knife around the edges of the cake to loosen it from the pan.
How long does the cake need to cool after being removed from the pan?
Allow the cake to cool fully on a wire rack or platter for about 45 minutes.
How is the chocolate ganache made?
Bring heavy whipping cream to a gentle boil, remove from heat, and stir in 3/4 cup of dark chocolate chips until smooth.
How do I apply the ganache?
Drizzle the ganache over the cooled cake and use a spatula to spread it evenly over the top and sides.
What provides the 'crunch' on the outside of the cake?
A mixture of coarsely chopped peanut butter-filled pretzels, Oreo pieces, and salted peanuts is pressed into the ganache.
How do I ensure the crunchy toppings stick to the cake?
Gently press the chopped toppings onto the ganache while it is still wet so they adhere properly.
What is the final finishing touch for this cake?
A generous drizzle of warm caramel sauce is applied over the top of the cake.
How many dark chocolate chips are needed in total?
You will need 1 3/4 cups total, divided into 1 cup for the batter and 3/4 cup for the ganache.
Does this recipe use salted or unsalted butter?
The recipe specifies 3/4 cup of softened unsalted butter.
How much buttermilk is required?
The recipe calls for 1 3/4 cups of buttermilk.
What size Bundt pan is needed?
A standard 12-cup Bundt pan is required.
How many eggs does this recipe call for?
This recipe uses 2 large eggs.
What kind of peanuts are used in the topping?
Use 1/4 cup of coarsely chopped salted peanuts.
Are the Oreo cookies crushed or chopped?
The recipe specifies 3/4 cup of coarsely chopped Oreo cookies.
Can I use milk chocolate chips for the ganache?
While the recipe calls for dark chocolate chips for a decadent flavor, milk chocolate chips can be used if you prefer a sweeter topping.
Is this cake suitable for a large gathering?
Yes, it is described as a show-stopping centerpiece perfect for impressing friends and family at any gathering.