My man loves his chocolate and peanut butter.
2 cups flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ butter, melted and cooled
2 teaspoons vanilla
1 cup boiling water
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
9 ounces good semi-sweet chocolate, chopped
1 cup heavy cream
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, melted butter, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
After cake is cooled, make ganache and frosting.
Combine all the ingredients in a bowl and beat with a hand mixer util well combined, light and fluffy. Frost cooled cake.
Put chocolate in a bowl. Heat cream in a pot and just before it is about to boil, take it off the heat and pour over chocolate. Let it sit for a minute then whisk until smooth and shiny. Let sit a minute and then decorate as you like.