Peanut Butter-Chocolate Bundt Cake

INSTRUCTIONS

1. Generously coat a 3-cup fluted tube pan with baking spray.
2. In a small saucepan, melt 2 ounces of bittersweet chocolate over low heat. Set aside to cool.
3. In a small bowl, stir together the flour, baking powder, and salt then set aside.
4. In a medium-sized bowl, beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.
5. Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla until combined.
6. Add the flour mixture to the wet ingredients and beat just until combined. Transfer half of the batter (about 1 cup) to a small bowl, then stir in the melted chocolate and 1/4 cup of smooth peanut butter, swirling the two together gently with a knife.
7. Add water to the inner pot. Place the trivet in the Instant Pot, then place the cake pan on the trivet. Secure the lid on the pot.
8. Close the pressure-release valve. Pressure Cook on High for 25 minutes. When cooking is complete, use a quick release to depressurize.
9. Carefully remove the cake from the pot and the cake cool on a wire rack for 10 minutes, then remove the cake from pan and let cool completely on a wire rack.
10. Add whipping cream and 3 ounces of milk to the small saucepan. Heat until just boiling, then turn off heat.
11. Add the remaining 3 ounces of bittersweet chocolate to the saucepan without stirring and let rest for 5 minutes.
12. After 5 minutes, stir until smooth, then let cool for 15 minutes.
13. Stir the remaining milk, confectioners' sugar, and the remaining smooth peanut butter into a clean small bowl, using enough milk to make a thick drizzling consistency. Drizzle the cake with chocolate ganache and/or peanut butter glaze.
14. Sprinkle with honey-roasted peanuts and serve. Enjoy!