Instructions
Preheat oven to 350°F and spray a 10-inch bundt pan with non-stick cooking spray.
Make the cake batter: In a large bowl, whisk together the sugar, flour, 3/4 cup cocoa powder, baking soda, baking powder and salt. In another bowl, whisk the butter, eggs, sour cream and buttermilk. Pour wet ingredients into dry and stir to combine. Add hot coffee/water and whisk until fully incorporated.
Make peanut butter filling: In a bowl, mix peanut butter, cream cheese and brown sugar until creamy. Beat in egg and vanilla. Add flour and salt and mix until fully incorporated.
Layer batters into prepared pan: Dust pan with 1 tbsp cocoa powder. Spread 2/3 of the cake batter into pan. Add dollops of the peanut butter filling over the top. Top with remaining cake batter and smooth the top.
Bake for 50-55 minutes until a toothpick inserted in the center comes out mostly clean. Cool for 15 minutes then invert onto a plate to cool completely before glazing.
Make chocolate ganache: Heat 1/3 cup cream until just boiling then pour over chopped chocolate. Let sit 5 minutes then whisk until smooth and shiny. Pour over cooled cake.
Make peanut butter topping: Heat 1/4 cup cream until boiling. Remove from heat and whisk in 1/4 cup peanut butter and confectioners’ sugar until smooth and pourable. Drizzle over chocolate ganache and top with chopped peanut butter cups.
Let set 10 minutes before slicing and serving.
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