Chocolate Peanut Butter Bundt Cake

sour cream room temperature½ cup 123 g buttermilk room temperature½ cup 119 g hot brewed coffee or hot water
Peanut Butter Filling
¾ cup creamy peanut butter½ cup cream cheese room temperature⅓ cup light brown sugar packed1 large egg room temperature1 teaspoon vanilla extract3 tablespoons allpurpose flour¼ teaspoon kosher salt
Chocolate Ganache
⅓ cup heavy cream⅓ cup 2ounce chocolate bar semisweet chocolate chopped
Peanut Butter Topping
¼ cup heavy cream plus more as needed¼ cup creamy peanut butter½ cup confectioners sugar1012 mini peanut butter cups chopped
Instructions
Preheat the oven to 350F. Spray a 10inch bundt pan with nonstick cooking spray.
In a large bowl whisk together sugar flour cocoa powder baking soda baking powder and salt. Set aside.
In a separate bowl whisk together the butter eggs sour cream and buttermilk.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee and whisk until the batter is completely combined. Set aside.
Peanut Butter Filling
In a large bowl add peanut butter cream cheese and brown sugar. Mix with a hand mixer on medium until creamy 45 minutes.
Add the egg and vanilla and continue to mix until combined.
Add the flour and salt. Mix on low until fully incorporated.
Assembly
Dust the bundt pan with the remaining tablespoon of cocoa powder.
Scrape ⅔ of the cake batter into the prepared bundt pan. Using a 1½ tablespoon scoop or a spoon scoop the peanut butter filling in the center. Be sure to not press on the peanut butter filling too hard so it doesnt sink too far into the cake batter. Top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top if necessary.
Bake for 5055 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely about an hour before adding the glaze.
Chocolate Ganache
Place heavy whipping cream in a medium microwavesafe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
Carefully pour chocolate morsels into cream.
Let sit for 5 minutes to melt the chocolate. Whisk the chocolate and cream until shiny and smooth about 1 minute.
Pour over cooled cake.
Peanut Butter Topping
Place heavy whipping cream in a large microwavesafe bowl and heat for about 45 seconds to a minute. You want the cream to be just boiling.
Add peanut butter and let sit for a few
minutes to soften the peanut butter. Add confectioners sugar and whisk to combine. It should be thick but pourable. Pour over chocolate ganache.
Top with chopped peanut butter cups.
Allow the cake to set about 10 minutes before serving.