Preheat your oven to 350 degrees F (175 degrees C).

Generously spray a 10-inch bundt pan with nonstick cooking spray and dust with additional cocoa powder.

In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, whisk together the melted butter, eggs, sour cream, and buttermilk until smooth.

Pour the wet ingredients into the dry mixture and stir until just combined, then add the hot coffee (or water) and mix until the batter is smooth.

In a separate bowl, blend peanut butter, cream cheese, light brown sugar, one egg, vanilla extract, flour, and salt with a mixer until creamy.

Pour 2/3 of the chocolate batter into the bundt pan, distribute the peanut butter filling over it, and top with remaining batter.

Bake for 50-55 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 15 minutes before inverting onto a serving plate and allow to cool completely.

Once cooled, drizzle warmed strawberry jelly and melted peanut butter over the cake.

Cut into slices and serve.