Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
Step 4: Slowly stir in the hot coffee or hot water until the batter becomes smooth.
Step 5: Divide the batter evenly between the prepared cake pans.
Step 6: Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool completely before assembling.
Step 8: In a mixing bowl, beat together the peanut butter, softened butter, powdered sugar, and heavy cream until creamy.
Step 9: Place one cake layer on a serving plate and spread a thick layer of peanut butter filling on top.
Step 10: Add the second cake layer and frost the entire cake with chocolate frosting.
Step 11: Garnish with chocolate cake crumbs or chocolate shavings.
Step 12: Slice and serve.
Storage and Reheating Tips
Store the cake covered in the refrigerator for up to 5 days.
Allow refrigerated slices to sit at room temperature for 15 to 20 minutes before serving for the best texture.
Freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Thaw frozen cake overnight in the refrigerator before serving.
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