2 1/2 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
1 tbsp baking soda
1 tsp baking powder
1 tsp salt
2 cups milk
3/4 cup vegetable oil
4 teaspoons vanilla extract
3 cups powdered sugar
1 cups creamy peanut butter
1 cup room temp unsalted butter
1 tsp vanilla extract
1/2 tsp salt
2 tbsp heavy cream
1 cup semisweet chocolate morsels
3/4 cup heavy cream
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Mix dry ingredients in a large bowl until combined. Mix wet ingredients in a separate bowl until combined. Add wet ingredients to dry ingredients in batches. Mix until batter is smooth.
Divide the batter between the two pans and bake for 25 to 30 minutes or until done. Make sure to cool the cakes before you start assembling.
For the frosting combine the butter, vanilla cream and peanut butter and combine. Add the sugar in batches and mix until smooth. Try to not incorporate too much air, this will help with a smooth icing finish on the cake.
To assemble add a generous layer of frosting to the first layer and spread out evenly. Once you add the second layer start to cover the whole cake with frosting. It is easier to take frosting off so try to start heavy and working the frosting until you have a smooth final coating.
For the ganache, combine the morsels and cream in a glass measuring cup. Heat in the microwave 15 seconds at a time. Make sure to thoroughly stir between each heating. Stir until 80% melted and leave for 2 minutes for the remaining chocolate to melt. Do you over heat.
Once fully melted, you can either start to pour the ganache around the edge of the cake and then finishing by covering the top with the remaining ganache or use a piping bag for better control. Make sure to smooth out the top of the ganache with a clean spatula at the end.
Best to store in a cool place to help the ganache set.