Preheat the oven to 350 degrees. Grease and flour a 9-inch bundt pan. Set aside.
For the Chocolate Batter
1 cup sugar
¼ cup oil
1 egg
1 tsp vanilla
½ cup milk
¾ cup + 2 T all-purpose flour
½ cup + 2 T cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup boiling water
Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk.
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. Slowly add flour mixture to oil mixture until well combined. Carefully stir in boiling water.
For the peanut butter batter
¼ cup butter, room temperature
¾ cup creamy peanut butter
1 cup sugar
1 egg
1-⅓ cups self rising flour
1 cup buttermilk
In a large bowl cream together butter, peanut butter and sugar until light and fluffy. Beat in egg. Carefully add in ⅓ of the flour, followed by ⅓ of the buttermilk. Continue alternating flour and buttermilk mixing well between each addition.
Pour a small amount of chocolate batter into the prepared bundt pan. Dot large spoonfuls of peanut butter batter, and top with more chocolate batter. Continue alternating until all batter is in the pan. Bake at 350 degrees for one hour or until a toothpick comes out cleanly. Remove from pan and cool.
For the peanut butter ganache
8 oz. peanut butter chips
½ cup heavy cream
For the chocolate drizzle
3 oz. semi-sweet chocolate chips
2 tablespoons heavy cream
Pour peanut butter chips into a medium bowl. Set aside. Pour chocolate chips into another bowl. Heat heavy cream in a small saucepan just until bubbles form along the edges. Pour ½ cup cream over the peanut butter chips and whisk until smooth. Pour ganache over cooled cake.
Pour the remaining 2 T cream over chocolate chips and whisk until smooth. Pour chocolate into a small ziploc baggie. Cut off one corner and drizzle chocolate over the cake.
NOTE: We cut up Reese's peanut butter cups and pressed candy chunks into the ganache.
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