Ingredients
Chocolate Cake Layer
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Peanut Butter Cream Layer
- 1 cup creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream
Chocolate Ganache
- 1½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 tbsp butter
Instructions
- Preheat oven to 350°F / 175°C. Grease a 9×13-inch baking pan.
- In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Mix until smooth. Slowly stir in the hot coffee. The batter will be thin.
- Pour into the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely.
- For the peanut butter layer, beat cream cheese, butter and peanut butter until creamy. Add powdered sugar and vanilla. Slowly beat in the heavy cream until light and fluffy.
- Spread the peanut butter cream evenly over the completely cooled chocolate cake. Refrigerate for about 30 minutes.
- For the ganache, heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let sit for 2–3 minutes. Add butter and stir until smooth and glossy.
- Let the ganache cool slightly, then pour it over the peanut butter layer and spread evenly.
- Refrigerate for at least 2 hours, preferably 4 hours, before slicing.
Serving
Cut into chilled squares and let them sit at room temperature for about 10 minutes before serving.
Optional: Add chopped peanuts, mini peanut butter cups, chocolate shavings, or a drizzle of melted peanut butter on top.