Ingredients:
- For the Chocolate Cake:
- 1 3/4 cups (220g) all-purpose flour
- 3/4 cup (75g) cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 3/4 cups (350g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) hot coffee or water
- 1 teaspoon vanilla extract
- For the Peanut Butter Frosting:
- 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:
- 3.5oz (100g) dark chocolate
- 1/2 cup (120ml) heavy cream
Instructions:
- Make the Cake:
- Preheat the oven to 350°F (180°C). Butter two 8-inch cake pans and line the bottoms with parchment paper; grease the sides and dust with cocoa powder.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, oil, and vanilla. Add to dry ingredients and mix until incorporated. Stir in hot coffee.
- Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.
- Make the Frosting:
- Beat butter and peanut butter until fluffy. Gradually add powdered sugar and cream, then vanilla, beating until light and fluffy.
- Transfer frosting to a piping bag.
- Assemble the Cake:
- Trim the tops of the cakes to level, if necessary. Place one layer flat side down on a plate or stand. Spread frosting, then top with the second layer, flat side up.
- Frost the top and sides of the cake. Chill for 2-3 hours.
- Make the Ganache:
- Chop chocolate and place in a bowl. Heat cream until simmering, then pour over chocolate. Let sit 1-2 minutes, then stir until smooth.
- Pour ganache over the cake, allowing it to drip down the sides. Smooth the top with a spatula.
- Pipe additional frosting decorations on top of the ganache.
