Greetings, it’s officially the summer! That means it’s time to break out the flip flops and sunblock. It’s also time to indulge in some of the treats you’ve missed. Two of my favorite things are peanut butter and chocolate. When you combine them they create something magical, kind of like a Unicorn. It’s the perfect dessert following a hearty meal or even after feasting on barbecued chicken — chocolate goes with EVERYTHING. Trust me. One thing that sets this bundt apart from others is it’s made using Honeyville Alta Artisan flour, which is the creme de la creme of baking. All-Purpose flour is no match. The Alta Artisan gives it such a soft and moist feel, without being too spongy. Share a slice — or not — with a friend (no judgment here).


For the Chocolate Batter
1 cup sugar
¼ cup corn oil
1 egg
1 tsp vanilla
½ cup 2% milk
¾ cup + 2 T Alta Artisan Flour
½ cup + 2 T cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp Himalayan Salt
½ cup boiling water
For the peanut butter batter
¼ cup butter, room temperature
1 1/2 cups Powdered Peanut Butter + 3/4 cup water
1 cup sugar
1 egg
1⅓ cups Alta Artisan Flour + 2 tsp 
1/2 heaping tsp Himalayan Salt
2 1/2 T Buttermilk Powder + 8 oz. water (pre-mixed, before adding to bowl)

For the chocolate drizzle
3 oz semisweet chocolate chips
3 T heavy cream
1 T cinnamon chips + 1/2 T Powdered Peanut Butter
1. Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.

To make the chocolate batter:
1. Cream sugar and oil together in a large bowl until light and fluffy.
2. Beat in egg, vanilla, and milk
3. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
4. Slowly add flour mixture to oil mixture until well combined.
5. Carefully stir in boiling water.
To make the peanut butter batter
1. In a large bowl cream together butter, peanut butter and sugar until light and fluffy.
2. Beat in egg.
3. Carefully add in ⅓ of the flour, followed by ⅓ of the buttermilk. Continue alternating flour and buttermilk mixing well between each addition.
To make the cake:
1. Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for 1 hour or until a toothpick comes out cleanly.
2. Remove from pan and cool completely.

To make the chocolate drizzle:
1. Pour chocolate chips into another bowl.
2. Heat 1 T heavy cream in a small saucepan just until bubbles form along the edges.
3. Pour the remaining 2 T cream over chocolate and cinnamon chips and whisk until smooth. Pour into a small Ziploc baggie. Cut off one corner and drizzle over the cake.