Chocolate Peanut Butter Bundt Cake

Ingredients

For the Cake:

• 1 3/4 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder, plus 1 tablespoon for dusting
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup hot brewed coffee or hot water

For the Peanut Butter Filling:

• 3/4 cup creamy peanut butter
• 1/2 cup cream cheese, at room temperature
• 1/3 cup light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt

For the Chocolate Ganache:

• 1/3 cup heavy cream
• 1/3 cup semi-sweet chocolate, chopped

For the Peanut Butter Topping:

• 1/4 cup heavy cream
• 1/4 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 10-12 mini peanut butter cups, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Generously spray a 10-inch bundt pan with non-stick cooking spray and dust with 1 tablespoon of cocoa powder.
2. Prepare the Cake Batter: In a large bowl, whisk together the granulated sugar, all-purpose flour, 3/4 cup cocoa powder, baking soda, baking powder, and kosher salt. In a separate bowl, whisk the melted butter, eggs, sour cream, and buttermilk until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the hot brewed coffee or hot water, whisking until the batter is smooth and fully incorporated.
3. Prepare the Peanut Butter Filling: In another bowl, beat together the creamy peanut butter, cream cheese, and light brown sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated. Stir in the all-purpose flour and kosher salt until the mixture is well blended.
4. Assemble the Cake: Spread 2/3 of the cake batter evenly into the prepared bundt pan. Spoon dollops of the peanut butter filling over the batter. Pour the remaining cake batter over the top, spreading it evenly and smoothing the surface.
5. Bake the Cake: Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
6. Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to boil. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until the ganache is smooth and glossy. Pour the ganache over the cooled cake, allowing it to drip down the sides.
7. Prepare the Peanut Butter Topping: Heat the heavy cream until boiling, then remove from heat. Whisk in the creamy peanut butter and confectioners’ sugar until the mixture is smooth and pourable. Drizzle the peanut butter topping over the chocolate ganache and sprinkle the chopped mini peanut butter cups on top.
8. Serve: Allow the cake to set for 10 minutes before slicing. Serve and enjoy your decadent Chocolate Peanut Butter Bundt Cake.