Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) Dutch-processed cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 4 cups (480g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (176°C). Grease two 8-inch pans and line the bottoms with parchment paper.
  2. Whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract, beating on medium speed until the batter is smooth.
  4. Stir in boiling water by hand until combined; the batter will be thin.
  5. Divide batter evenly between the two pans. Bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
  7. Beat softened butter and peanut butter until fluffy. Gradually mix in powdered sugar, heavy cream, and vanilla. Whip on high for 2 minutes.
  8. Place the first cake layer on a plate and spread a thick layer of peanut butter frosting on top. Place the second layer on top.
  9. Apply a thin crumb coat of frosting to the exterior of the cake and chill for 15 minutes.
  10. Heat 120ml heavy cream until simmering, then pour over chocolate chips. Let sit for 5 minutes, stir until glossy, and drizzle over the top of the cake.