Buckeye Bundt Cake
Peanut Butter Filling;
3/4 C creamy peanut butter
4 oz. cream cheese
1/4 C powdered sugar, sifted
1 egg, beaten
3 Tbsp whole milk
1 C water
6 oz. unsalted butter
1/3 C cocoa powder, plus dusting
1 heaping Tbsp instant espresso powder
1 tsp kosher salt
2 C all-purpose flour
1 1/2 C granulated sugar
1 tsp baking soda
1 tsp vanilla extract
1/2 C sour cream
Peanut Butter Chocolate Glaze
1/2 C heavy cream
1 Tbsp granulated sugar
2 Tbsp corn syrup
1/4 C creamy peanut butter
4 oz. dark chocolate, finely chopped
Preheat oven to 350 F degrees. Grease a 10-12 C bundt pan generously with non-stick cooking spray or butter. Sprinkle dusting of cocoa powder into pan and swirl it around to coat pan evenly.
In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, egg, and milk. Mix with a hand mixer until smooth, and no streaks of cream cheese or peanut butter remain. Set aside.
Heat water, butter, cocoa powder, espresso, and salt, in a medium saucepan, over medium heat. Whisk to remove lumps. Bring to a boil. As soon as the boil starts, remove from heat and set aside.
In a large bowl, whisk together flour, granulated sugar, and baking soda. Whisk in chocolate and butter mixture, followed by 2 eggs, vanilla, and sour cream. Whisk until there are no streaks of sour cream, but do not over-mix. A few lumps are okay.
Pour 3/4 of batter into prepared Bundt pan. Spoon peanut butter cream cheese filling evenly on top of batter, centering between walls of the dish.
Pour remaining cake batter over peanut butter filling. Bake for 50 to 60 minutes.
Cool, in pan, for 10 minutes. Place a cake plate over the pan and invert the pan so it’s resting cake-side down on the plate, and carefully lift the Bundt pan off.
Heat cream, sugar, peanut butter, and corn syrup, to almost a boil. Add chocolate. Whisk until smooth. Pour mixture over top of cake.