Chocolate-Peanut Butter Bundt Cake with a Cheesecake Swirl

The chocolate-and-peanut-butter combination familiar from buckeye candies works well in this bundt cake, which is sized to serve a crowd. Inside the chocolate cake is a creamy peanut butter cheesecake layer, and melted semisweet chocolate is poured over the top for a glossy finish. The cake can be baked and glazed a day or two before serving and stored in the refrigerator.

Info

• Cook time: 40 minutes
• Total time: 3 hours 10 minutes
• Yield: 8 to 10 servings

Ingredients

Peanut Butter Cheesecake

• 8 ounces cream cheese, at room temperature
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 2 large eggs

Chocolate Cake

• Nonstick cooking spray, for the pan
• 2 cups all-purpose flour (see Cook's Note)
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup sour cream
• 1/2 cup packed light brown sugar
• 1 tablespoon powdered peanut butter

Topping

• 8 ounces semisweet chocolate, chopped

Instructions

1. Make the peanut butter cheesecake: Put the cream cheese, peanut butter, granulated sugar and eggs in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth, 2 to 3 minutes. Transfer to a small bowl and set aside. Clean the mixer bowl and paddle, then return them to the stand.
2. Make the chocolate cake: Heat the oven to 350 degrees F. Coat a 10-cup nonstick bundt pan with cooking spray.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
4. In the cleaned stand mixer bowl fitted with the paddle attachment, beat the granulated sugar and oil on medium speed until combined, scraping down the sides as needed, about 1 minute. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add a third of the flour mixture, then 1/2 cup of the sour cream. Repeat with another third of the flour mixture and the remaining 1/2 cup sour cream. Finish with the last third of the flour mixture, scraping the bowl if necessary so that everything is evenly incorporated.
5. In a small bowl, stir together the brown sugar and powdered peanut butter.
6. Spoon half of the chocolate cake batter into the prepared pan and smooth the surface with the back of a spoon. Sprinkle half of the brown sugar mixture over the batter, making sure it covers the batter completely. Spoon the cheesecake mixture on top and smooth it with the back of a spoon. Sprinkle the remaining brown sugar mixture over the cheesecake, covering it entirely. Add the remaining cake batter and smooth it with the back of a spoon.
7. Bake until the cake appears set and a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan for 20 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
8. Make the topping: Bring a small pot of water to a boil. Put the chocolate in a medium heatproof bowl and set it over the boiling water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate is melted, about 4 minutes.
9. Pour the chocolate over the cake, letting it spread across the top and drip down the sides; use a spatula if needed to help it reach the edges. Refrigerate until the chocolate sets, about 30 minutes. The cake can be stored covered in the refrigerator for up to 4 days.

Notes

To measure flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, which can make baked goods dry.)