Dark Chocolate Peanut Butter Cake

This super moist dark chocolate peanut butter cake marries the flavors of rich dark chocolate and sweet creamy peanut butter—a match made in heaven if ever there was one. Fill and coat the cake with peanut butter frosting, then cover the whole dessert with semi-sweet chocolate ganache, pipe more peanut butter frosting on top… and get ready to swoon, because this is love at first bite.

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder* (see note)
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or black coffee*
• 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)

Peanut Butter Frosting

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cup (440g) creamy peanut butter*
• 1 and 3/4 cup (210g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• pinch of salt
• 3 Tablespoons (45ml) heavy cream or heavy whipping cream, at room temperature

Chocolate Ganache

• 8 ounces (226g) quality semi-sweet chocolate, finely chopped*
• 1 cup (240ml) heavy cream or heavy whipping cream
• optional garnish: chopped or mini peanut butter cups

Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment
2.  paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
3. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk), mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips. Batter is thin and