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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Generously coat a Bundt pan with cooking spray.
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3
Add the peanut butter, powdered sugar, melted butter, vanilla, and salt to a medium bowl.
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4
Using a whisk or hand-held blender, beat until completely smooth, about 3 minutes.
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5
Set aside.
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6
In a saucepan, melt the butter and chocolate over low heat, stirring with a whisk.
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7
Add the cocoa powder and stir until smooth.
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8
Let this mixture cool, about 10 minutes.
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9
Meanwhile, whisk together the flour, baking soda, and salt to combine and break up any lumps; set aside.
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10
In the bowl of a mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until light and fluffy, about 3 minutes.
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11
Add the sour cream, vanilla, and butter-chocolate mixture and stir on low speed until well combined, about 3 minutes.
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12
With a rubber spatula, stir in the dry ingredients just until combined.
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13
Scrape half the batter into the prepared pan.
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14
Drizzle half the peanut butter swirl into the batter, then drag a knife through it to swirl it into the chocolate batter.
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15
Scrape the remaining half of the chocolate batter over the top, and repeat swirling the peanut butter mixture into the batter.
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16
Bake until a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes.
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17
Cool the cake in the pan on a wire rack for 15 minutes, then unmold onto the rack and let the cake cool completely before glazing.
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18
Warm the cream in a saucepan over low heat.
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19
Add the chocolate and corn syrup and stir with a whisk until the chocolate is melted and the glaze is smooth.
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20
Let the glaze cool to room temperature, then stir in the vanilla.
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21
Set the wire rack holding the cake over a sheet of parchment paper and pour the glaze over the top of the cake, letting it run down the sides.
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22
Slide the cake onto a serving platter and sprinkle with the chopped peanuts.
