Peanut Butter Cup Overload Cake

Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line with parchment paper, grease parchment, then flour the pans, tapping out excess.

In the mixer bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk together eggs, buttermilk, coffee, oil, and vanilla.

Add wet ingredients to dry ingredients and mix for 2 minutes on medium speed. Scrape the bowl and mix for another 20 seconds.

Divide batter among pans. Bake for 20 minutes, rotate pans, then bake for 12 more minutes. Cool cakes in pans for 20 minutes, then turn out onto racks to cool completely.

For frosting, place powdered sugar, peanut butter, butter, vanilla, and salt in mixer. Mix on medium-low until creamy. Add cream and beat on high until smooth.

If cakes are uneven, level off tops. Place one layer on serving plate, cover with frosting, sprinkle chopped peanut butter cups. Repeat for second layer. Place last layer face-down, frost cake, and refrigerate for at least 1 hour.

For ganache, place chocolate in a measuring cup. Heat cream until it comes to a boil, pour over chocolate, and whisk until smooth. Cool until thickened but pourable.

Pour ganache onto center of the cake, let it flow over the sides, top with remaining peanut butter cups. Refrigerate for 30 minutes to set.