Irresistible Chocolate Peanut Butter Cake

• 1 cup (230g) butter, softened 🥜
• 1 1/2 cups (300g) natural peanut butter 🥜
• 2 1/2 cups + 2 tablespoons (300g) powdered sugar 🥜
• 1/3 cup (80ml) heavy cream 🥛
• 1 teaspoon vanilla extract 🍶

For the Chocolate Ganache:

• 3.5 oz (100g) dark chocolate 🍫
• 1/2 cup (120ml) heavy cream 🥛

Instructions

1. Make the Cake:
   • Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans, line the bottoms with parchment paper, then grease the sides and dust with cocoa powder.
   • In a large bowl, combine 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 3/4 cups granulated sugar, and 1/4 teaspoon salt. Whisk to combine.
   • In another bowl, mix 1 cup buttermilk, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Add to the dry ingredients and mix until well incorporated.
   • Stir in 1 cup hot coffee or water to the batter. The batter will be thin, but that’s expected.
   • Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans.
2. Make the Frosting:
   • Beat 1 cup softened butter and 1 1/2 cups peanut butter until light and fluffy. Gradually add 2 1/2 cups powdered sugar and 1/3 cup heavy cream, continuing to beat until smooth and creamy.
   • Mix in 1 teaspoon vanilla extract. Transfer frosting to a piping bag or bowl and set aside.
3. Assemble the Cake:
   • If necessary, trim the tops of the cakes to level them. Place one layer of cake, flat side down, on a serving plate or cake stand.
   • Spread a layer of peanut butter frosting over the cake. Add the second cake layer, flat side up, and frost the top and sides of the entire cake.
   • Chill the cake for 2-3 hours to allow the frosting to set.
4. Make the Ganache:
   • Chop 3.5 oz of dark chocolate and place in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
   • Pour the hot cream over the chocolate and let sit for 1-2 minutes. Stir until the ganache is smooth and glossy.
5. Finish the Cake:
   • Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth the top with a spatula to make the finish even.
   • Pipe additional frosting decorations on top if desired, and garnish with extra chocolate shavings or crushed peanuts for a decorative touch.

Storage and Serving