Ingredients:

  • 1 ¾ cups All-purpose flour, sifted
  • 1 ¾ cups Granulated sugar
  • ¾ cup Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Fine sea salt (Cake)
  • 2 Large eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • ½ cup Vegetable oil
  • 1 teaspoon Vanilla extract (Cake)
  • 1 cup Freshly brewed hot coffee or boiling water
  • ½ cup (1 stick) Unsalted butter, softened (Frosting)
  • 4 oz Full-fat cream cheese, chilled (Frosting)
  • 1 cup Smooth peanut butter (avoid natural/oily types)
  • 4 cups Powdered sugar, sifted
  • 1 teaspoon Vanilla extract (Frosting)
  • 2–4 tablespoons Heavy cream or whole milk
  • ⅛ teaspoon Pinch of fine salt (Frosting)
  • 1/4 cup Roasted salted peanuts, chopped (Optional Garnish)
  • 2 oz Melted dark chocolate (Optional Garnish)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper circles.
  2. Combine all dry ingredients (flour, sugar, cocoa, baking soda, and salt) in a large bowl. Whisk briefly to ensure even distribution.
  3. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until just combined.
  4. Add the wet ingredients to the dry ingredients and mix on low speed until just incorporated. Do not overmix.
  5. Carefully pour the hot coffee or boiling water into the batter and mix on low speed until smooth. The batter will be thin—this is correct.
  6. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely (about 1 hour).
  7. To make the frosting: Using an electric mixer, beat the room-temperature butter and the chilled cream cheese until smooth and lump-free (about 2 minutes).
  8. Scrape down the bowl, then add the smooth peanut butter and beat until fully combined and lightened in colour.
  9. Gradually add the sifted powdered sugar (one cup at a time) on low speed, then increase to medium until creamy.
  10. Add the vanilla, salt, and the heavy cream/milk, one tablespoon at a time, until the frosting is thick, spreadable, and holds soft peaks.
  11. For assembly: Place one cake layer on your serving platter. Spread a thin, even layer of frosting over the top—this is the “crumb coat.” Chill the cake in the refrigerator for 20–30 minutes to firm up the crumb coat.
  12. Remove the cake, stack the second layer on top, and cover the entire cake with the remaining peanut butter frosting. Garnish with chopped peanuts and melted chocolate, if desired. Chill the finished cake for at least 30 minutes before slicing.