Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting the pan
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil (or melted coconut oil)
  • 1 ½ cups (360ml) buttermilk (or whole milk with 1 ½ tablespoons lemon juice, let sit for 5 minutes)
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup (180ml) hot coffee
  • ½ cup (120g) creamy peanut butter
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30ml) milk
  • 8 ounces (225g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together sugar, oil, buttermilk, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Slowly pour in the hot coffee and mix until smooth. The batter will be thin.
  6. In a small bowl, combine peanut butter, sugar, and milk. Mix until smooth and creamy.
  7. Divide the chocolate batter evenly between the prepared cake pans. Drop spoonfuls of the peanut butter mixture over the top of each cake. Use a knife or skewer to swirl the peanut butter into the chocolate batter.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
  10. Place chocolate chips in a heat-proof bowl. Heat heavy cream in a saucepan until just simmering. Pour hot cream over chocolate chips and let sit for 1 minute. Whisk until smooth and glossy.
  11. Place one cake layer on a serving plate. Pour half of the ganache over the top, spreading evenly. Place the second cake layer on top and pour the remaining ganache over the entire cake.
  12. Chill the cake for 30 minutes to allow the ganache to set slightly (optional).