3/4cup(88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
2teaspoons(8 g) baking soda
3/4teaspoon(3 g) baking powder
1teaspoon(6 g) salt
3eggs, room temperature
1cup(240 g) buttermilk, room temperature
1cup(236.6 g) hot water
1/2cup(109 g) vegetable oil
1teaspoon(4.2 g) pure vanilla extract
For the Peanut Butter Glaze
1cup(250 g) smooth peanut butter,I use Skippy
1can(14 oz) sweetened condensed milk
1/2cup(120 g) whole milk
For the Peanut Butter Whipped Cream
3/4cup(187.5 g) smooth peanut butter,I use Skippy
2cups(480 g) heavy whipping cream
1/2cup(62.5 g) powdered sugar, measured then sifted
1teaspoon(4.2 g) vanilla extract
Chocolate peanut butter cups
FOR THE CHOCOLATE CAKE
Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
In a bowl of electric mixer, combine all the dry ingredients.
Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
Bake for about 30 to 35 minutes, or until toothpick comes out with just a few moist crumbs on it. Cool completely before assembly.
FOR THE Peanut Butter Glaze
In a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother texture.
In a medium size mixing bowl, combine all of the ingredients. Stir until smooth.
FOR THE Peanut Butter Whipped Cream
Again, in a small mixing bowl, beat the peanut butter on its own to break it up and create a looser, smoother. Set aside.
In a medium size stainless steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
Fold in the peanut butter.
Once the cake is cooled completely, use the back of a wooden spoon or a large straw and poke holes all over the cake.
Pour the peanut butter glaze over the cake. Using a spoon or offset icing spatula, spend a minute or two spreading the glaze over the cake to ensure it soaks into the holes.
Spread the peanut butter whipped cream over the top.
Sprinkle with the chopped peanut butter cups and peanuts.
NOTE: You can make this cake ahead of time. To do so, leave the garnish off and cover the cake with plastic wrap. Because of the peanut butter glaze, you can store this cake in the refrigerator overnight and it won’t dry out.