Chocolate Peanut Butter Bundt Cake

Instructions

1. Preheat your oven to 350 degrees F. Spray a 10- to 15-cup bundt pan liberally with nonstick spray, then dust with flour (or use a nonstick spray formulated with flour). Set aside.
2. In a small bowl, whisk together the peanut butter, powdered sugar, melted butter, vanilla and salt. Set aside.
3. Place the coffee, unsalted butter, and Dutch process cocoa in a microwave-safe bowl. Heat in 1-minute bursts, stirring in between, until the butter is melted. Set aside to cool for 10 minutes.
4. While the chocolate mixture is cooling, in a large mixing bowl, stir together the sugar, baking powder, baking soda, salt and flour.
5. In a smaller bowl, whisk together the vanilla, eggs and sour cream.
6. Add the chocolate mixture to the flour and stir until fully incorporated.
7. Add the egg/sour cream mixture to the cake batter and stir until fully incorporated.
8. Pour ⅓ of the cake batter into the prepared bundt pan.
9. Dollop spoonfuls of peanut butter on top of the chocolate cake.
10. Pour in another ⅓ of the cake batter; then spoon the other half of the peanut butter over the cake.
11. Pour in the last of the chocolate cake batter, and use a butter knife to swirl the peanut butter into the cake batter.
12. Bake for 50 to 55 minutes, until a long toothpick or cake tester inserted in the center of the cake comes out clean.
13. Let the cake rest in the pan for 5 minutes, then invert the cake pan onto a wire cooling rack and let sit (with the pan over the cake) for 5 minutes, then lift the pan off and let the cake cool to room temperature.
14. Once the cake is cooled, make the peanut butter glaze: combined the peanut butter, powdered sugar and milk in a medium mixing bowl for 1 to 2 minutes, until thick and pourable. Place in a disposable piping bag, snip off the tip to make a ¼-inch opening, and drizzle back and forth over the cake.
15. Make the chocolate glaze: place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
16. Place in a disposable piping bag, snip off the tip to make a ¼-inch opening, and drizzle back and forth over the cake.
17. If not serving immediately, cover the cake and store in the refrigerator for up to 3 days.