Rocky Road Bundt Cake

Bundt Cake

 * 2 1/2 cups all-purpose flour
 * 1 1/2 tsps baking powder
 * 1 tsp baking soda
 * 1/2 tsp salt
 * 1/2 cup unsalted butter room temperature
 * 1 cup smooth peanut butter smooth, not natural
 * 1 cup light brown sugar packed
 * 1/2 cup granulated sugar
 * 2 tsps vanilla extract
 * 3 large eggs
 * 1 cup milk room temperature
 * 3 Tbsp Dutch-processed cocoa powder I used 2 Tbsp black cocoa and 1 Tbsp Dutch-processed

Candied Peanuts

 * 1 cup peanuts roasted, unsalted
 * 3/4 cup granulated sugar
 * 3 Tbsp water
 * 1/4 tsp kosher salt

Marshmallow Glaze
US Customary - Metric
 * 2 cups marshmallow fluff store bought or homemade
 * 1/2 cup powdered sugar
 * 2 Tbsp heavy whipping cream

Rocky Road Bundt Cake:

 * Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
 * In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
 * In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
 * Add peanut butter and vanilla, beat until thoroughly combined.
 * Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
 * Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
 * Pour half of the batter into a medium bowl, set aside.*
 * Add 3 Tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
 * Prepare 2 separate pastry bags and fill one with chocolate batter and the other with peanut butter.
 * Pipe the batter, alternating the colors, into the cracks of the Heritage bundt pan, being careful to avoid spilling over into neighbouring cracks. **
 * Once cracks are sufficiently filled, add remaining batter in alternating layers and use a kitchen skewer to marble it. Spread the batter evenly.
 * Bake for 45-50mins or until a skewer comes out clean.
 * Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.

Candied Peanuts:

 * Line a baking sheet with parchment or a silpat.
 * Place sugar and water into a small pot over med-high heat. Stir only to combine.
 * Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
 * Continue to cook sugar until the caramel reaches a medium amber color. Do not stir at any point.
 * Add in peanuts and salt and stir for 1 minute to coat.
 * Pour peanuts onto baking sheet and spread evenly. Allow to cool completely, then roughly chop.

Marshmallow Glaze:

 * Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
 * Using a small measuring cup, pour glaze carefully into the cracks of the cooled bundt cake.
 * Sprinkle top with chopped candied peanuts.