Ingredients:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 4 oz semi-sweet dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  3. Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed until smooth.
  4. Stir in the boiling water by hand until the batter is thin and velvety.
  5. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
  6. Beat softened butter and peanut butter together until pale and fluffy.
  7. Gradually add powdered sugar one cup at a time on low speed.
  8. Pour in heavy cream and vanilla, then whip on high for 2 minutes until cloud-like.
  9. Once cakes are completely cooled, slice off the domed tops with a serrated knife.
  10. Place one cake layer on a plate, spread a thick layer of peanut butter frosting, and top with the second cake layer.
  11. Apply a thin crumb coat of frosting over the entire cake and chill for 15 minutes.
  12. Apply the remaining frosting smoothly over the cake.
  13. Heat heavy cream until simmering, pour over chopped chocolate, let sit for 5 minutes, then stir. Pour over the cake edges for a drip effect.