Stop What You're Doing And Make This Molten Peanut Butter Bundt Cake Right Now

You'll be oozing with pride.



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GET THE RECIPE HERE.

Molten bundt cakes are breaking the Internet. First of all, they're mesmerizing to watch—we're talking peak food porn. Plus, filling the middle of the bundt is a genius idea we can't believe we didn't come up with ourselves. When the TheNextTycoon team first laid eyes on the molten bundt, we knew we had to recreate it. And what better combo to try than peanut butter and chocolate? But I have to admit…this cake and I have had a rocky relationship.

Molten Peanut Butter Cake
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Yes, the developing of this magical confection was a real pain in the @*$. But after making 5+ cakes, I can say it's finally perfect and ready for the public to make (and consume) with confidence. HALLELUJAH!

BUY NOW: Cuisinart Nonstick Bundt Pan, $14,



Molten Peanut Butter Cake
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The issue here was the ganache. Hitting that perfect molten flow, rather than a full blown flood, was key. The first iteration was too thin, the next too thick. But the solution here was TIME! Letting the ganache sit for 20 minutes before filling the cake, then letting it sit in the cake for another 15 was the sweet spot. Literally.

Molten Peanut Butter Cake

The cake itself, a moist, chocolatey mix of boxed Devil's Food, instant pudding, and the usual suspects (eggs, oil, and water) is fool-proof. And the peanut butter ganache is to die for. Slice up the cake, let your crowd 'gram it, then spoon each slice with more of the molten peanut butter center.



You'll lava this cake!

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