• Start by preheating the oven to 350°.  Then spray the bundt pan with cooking spray or grease it well if you do not have spray.

Cake:

• In a large mixing bowl, whisk together cocoa, flour, baking soda, salt, and baking powder. Set the bowl aside.
• Next, in another larger mixing bowl or a stand mixer, beat sugar,  vanilla bean paste, and butter together until it is fully mixed and is light and fluffy.
• Add in the eggs and mix well.
• With the mixer on low, alternate adding the milk and flour. Mix until fully mixed but be sure not to over mix.

Peanut Butter Filling & Baking Cake:

• In a medium-size mixing bowl, add egg and cream cheese and peanut butter and mix well. 
• Pour in the cream and mix until smooth.
• Add powdered sugar slowly and mix until your mixture is light and fluffy.
• Pour about half of the cake batter into your greased bundt pan. Make sure it is smooth and even.
• Then add peanut butter cheesecake filling over the cake mix. Try to pour it evenly. You can spoon it or use a pastry bag to add the filling.
• Dump the rest of the cake batter over peanut butter cheesecake filling.
• Bake for about 45 minutes or until a toothpick comes out clean. Remove from the oven and allow pan to cool completely upside down on a cooling rack.

Topping:

• Add butter and chocolate chips to a microwave-safe bowl. Heat in 25-second intervals. Stir after each heating, until the chocolate is melted and smooth.
• Slowly add the cream to the chocolate mixture and mix until smooth.
• Drizzle chocolate mixture over cake. Heat a little peanut butter in the microwave as you did the chocolate. Then drizzle the hot peanut butter over the cake as you did the chocolate ganache.