Make sure all ingredients are brought to room temperature.

In a microwave safe bowl, put all the ingredients for the ganache filling. Heat on high for 20 to 30 seconds. Whisk until melted and smooth. Refrigerate while you are working on the rest of the cake.

Preheat the oven to 350 degrees F.

Grease your bundt pan and then dust with cocoa powder. Tap out any excess.

In a large bowl, mix the sugar, cake flour, dark cocoa powder, baking powder, baking soda and salt.

Add the eggs, milk, applesauce and almond extract; beat on medium for 2 minutes.

Next, stir in the boiling water. Stir until moistened.

Using a rubber spatula, gently fold in the Reese's Peanut Butter Chips.

Pour the batter into your prepared pan.

Begin by dropping spoonfulls of the chocolate ganache filling into the batter in the bundt pan all around. Next, repeat the same thing with the cup of peanut butter. Gently take a knife and swirl it through the cake batter swirling the peanut butter and ganache. Try to cover and visible ganache or peanut butter with the batter.

Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, about 30-35 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Allow to cool about 15-20 minutes longer before slicing and devouring. So good!