Duo Chocolate Peanut Butter Pound Cake
Rich pound cake combining creamy peanut butter with cocoa and chocolate chips. Margarine-based batter mixed until smooth, then baked low-heat until set. Dense, moist crumb with nutty and chocolate notes throughout. Indonesian-style bundt cake with straightforward mixing method.
Ingredients
Instructions
- 1
Beat margarine and powdered sugar until soft.
- 2
Add peanut butter cream and beat until combined.
- 3
Add eggs one at a time, alternating with portions of sifted flour while beating until smooth.
- 4
Add remaining sifted flour, cocoa powder, and baking powder while beating until combined.
- 5
Fold in chocolate chips and stir until even.
- 6
Pour into greased and parchment-lined bundt pan.
- 7
Bake at 350°F with lower heat element for 45 minutes until cooked through.
Tips
Use eggs at room temperature for better emulsification and volume.
Sift flour and cocoa powder to avoid lumps and incorporate air.
Do not overmix after adding flour to prevent dense crumb.
Good to Know
Airtight container at room temperature up to 3 days, or refrigerate up to 5 days.
Batter can be prepared up to 2 hours ahead; keep covered. Do not add chocolate chips until ready to bake.
Serve at room temperature, optionally dusted with cocoa powder or accompanied by coffee.
Common Mistakes
Do not skip sifting flour and cocoa powder to avoid dense texture.
Do not underbake; insert toothpick to check doneness.