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Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until well combined.

Add the wet ingredients to the dry mixture: buttermilk, vegetable oil, large eggs, and vanilla extract. Beat with an electric mixer until just combined.

Gradually add the hot water to the batter and continue beating until the mixture is smooth.

Divide the cake batter evenly among the three prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake layer comes out clean.

Allow the cake layers to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 45-60 minutes.

While the cakes are cooling, prepare the peanut butter buttercream. In a large bowl, beat the softened unsalted butter until it is creamy.

Add the creamy peanut butter and beat until the mixture is smooth.

Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition to incorporate it fully.

Add the milk and vanilla extract. Beat the buttercream until it is light and fluffy.

Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove the saucepan from the heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes without stirring.

Whisk the mixture until it is smooth and glossy. Let the ganache cool slightly before using it for assembly.

Assemble the cake: Place one cooled chocolate cake layer on a serving plate or cake stand. Spread an even layer of peanut butter buttercream over the top of the cake layer.

Repeat this process with the remaining cake layers and peanut butter buttercream, stacking them.

Pour the prepared chocolate ganache over the top of the assembled cake, allowing it to drip attractively down the sides.

Optionally, decorate the cake with additional swirls of peanut butter buttercream or chocolate shavings.


Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.

In a large bowl, combine the dry ingredients: all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk these ingredients together until well combined.

Add the wet ingredients to the dry mixture: buttermilk, vegetable oil, large eggs, and vanilla extract. Beat with an electric mixer until just combined.

Gradually add the hot water to the batter and continue beating until the mixture is smooth.

Divide the cake batter evenly among the three prepared cake pans.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake layer comes out clean.

Allow the cake layers to cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take about 45-60 minutes.

While the cakes are cooling, prepare the peanut butter buttercream. In a large bowl, beat the softened unsalted butter until it is creamy.

Add the creamy peanut butter and beat until the mixture is smooth.

Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition to incorporate it fully.

Add the milk and vanilla extract. Beat the buttercream until it is light and fluffy.

Prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove the saucepan from the heat and add the semi-sweet chocolate chips. Let the mixture sit for 5 minutes without stirring.

Whisk the mixture until it is smooth and glossy. Let the ganache cool slightly before using it for assembly.

Assemble the cake: Place one cooled chocolate cake layer on a serving plate or cake stand. Spread an even layer of peanut butter buttercream over the top of the cake layer.

Repeat this process with the remaining cake layers and peanut butter buttercream, stacking them.

Pour the prepared chocolate ganache over the top of the assembled cake, allowing it to drip attractively down the sides.

Optionally, decorate the cake with additional swirls of peanut butter buttercream or chocolate shavings.
