Candy Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 4.5 ounces bittersweet chocolate chopped
• 0.3 teaspoon cream of tartar 
• 4 large eggs separated at room temperature
• 3.5 cups flour all-purpose
• 0.5 cup cup heavy whipping cream 
• 2 cups peanut butter cups finely chopped
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 16 tablespoons butter unsalted at room temperature (2 sticks)
• 2 teaspoons vanilla extract 
• 1.3 cups milk whole at room temperature

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• kugelhopf pan

Directions

1. Make cake: Preheat oven to 350F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes.
3. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
4. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan.
5. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes.
6. Let cool on a wire rack for 10 minutes, then unmold cake.
7. Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling.
8. Pour over chocolate, let stand for 1 minute, then whisk until smooth.
9. Let cool slightly.
10. Pour icing over cake, allowing excess to drip over sides.