One ¾ cups. 220g Flour ¾ cup 75g Cocoa powder One ½ teaspoon baking soda 1 teaspoon baking powder 1¾ cups 350g Sugar; ¼ teaspoon Salt
Two eggs One cup 240mm Buttermilk; ½ cup; 120 ml vegetable oil One cup 240 ml Coffee One teaspoon Vanilla essence
Prepare the cake: Get the oven ready at 350˚F (180C˚). Line the bottoms of two 8-inch (20 cm) cake pans with parchment paper, then grease the sides. Just dust lightly with cocoa powder. Allocate.
To a big basin add flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whirl thoroughly; save.
In another basin combine buttermilk, eggs, oil, and vanilla essence. Stir until completely mixed.
Drizzle the wet mixture into the dry; whisk until blended. Add hot coffee (or water) then swirl until blended.
Spoon batter into ready-made pans. A toothpick inserted into center comes out clean after 30 to 35 minutes of baking. Let cool totally before applying frosting.
In a big bowl, mix butter and peanut butter until light and fluffy. Add powdered sugar and low-speed beat until blended and smooth. Add two teaspoons at the time heavy cream, vanilla essence, beat until light and frothy.
Slide the frosting into a piping bag. Cut the top off the cakes. Lay one cake layer with flat side down. Lay a layer of icing; then, flat side up, put the second layer of cake over it. On top and sides of the cake, equally distribute the icing. Save the left frosting for another time.
Chill for minimum two to three hours. Create chocolate ganache. Cut the chocolate and toss in a big basin. Bring the heavy cream gently to a boil in a saucepan. Pour over the chocolate. Let seat for one to two minutes. Stirring until smooth helps.
Drizzle the ganache over top and let it drip. With an offset spatula, smooth the top; let it set. Over the ganache, pipe the remaining icing.