Dark Chocolate Peanut Butter Cake

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined.

Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Fold in the flour-coated chocolate chips.

Divide batter evenly between 3 pans. Bake for approximately 24–26 minutes. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

For the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until creamy and smooth, about 2 minutes.

Add the peanut butter and beat until completely combined, about 1–2 minutes. Add confectioners’ sugar, vanilla extract, and salt and then pour in the heavy cream with the mixer running on low speed.

Turn the mixer up to medium-high speed and beat for 1–2 minutes, or until fully combined and creamy. Add more confectioners’ sugar if frosting seems thin.

Assemble cake + apply crumb coat: Place 1 cake layer on your cake stand, evenly cover the top with about 1 cup peanut butter frosting. Repeat with 2nd and 3rd cake layers.

Spread a thin layer of frosting on the top and around the sides as a crumb coat. Chill uncovered in the refrigerator for at least 30 minutes.

For the chocolate ganache: Place finely chopped chocolate in a medium heat-proof bowl. Heat the cream until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes. Stir until chocolate has melted and mixture is smooth.

Let the ganache chill for 20-30 minutes in the refrigerator to thicken before spreading on chilled crumb-coated cake.

Pour/spoon thickened ganache on chilled cake. If desired, pipe remaining peanut butter frosting around the edge of the cake. Garnish with peanut butter cups, if desired.

Cover leftover cake tightly and store in the refrigerator for 5 days.