Peanut Butter Chocolate Layer Cake Serves: 12-16 Prep Time: 30 minutes Bake Time: 30-35 minutes Chill Time: 1 hour Ingredients For the Chocolate Cake: 2 cups all-purpose flour 2 cups granulated sugar ¾ cup unsweetened cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup buttermilk (or whole milk with 1 tbsp vinegar or lemon juice) ½ cup vegetable oil 2 large eggs 2 tsp vanilla extract 1 cup boiling water For the Peanut Butter Frosting: 1 cup creamy peanut butter ½ cup unsalted butter, softened 3 cups powdered sugar ⅓ cup heavy cream (or milk, for consistency) Read more on next page

1 tsp vanilla extract
For the Chocolate Ganache:
8 oz semi-sweet chocolate, chopped
½ cup heavy cream
2 tbsp unsalted butter
For Garnish:
Mini peanut butter cups, chopped
Crushed peanuts
Chocolate shavings
Instructions
1. Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla extract. Beat until smooth.
Gradually add the boiling water, mixing until the batter is thin and smooth.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.