This moist Chocolate Peanut Butter Layer Cake will delight the peanut butter lovers and chocolate lovers alike!
Preheat oven to 350 F. Grease and line two 8-inch round cake tins with parchment paper.
In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
In a separate mixing bowl, add the buttermilk, oil, vanilla and eggs. Whisk together.
Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
Divide the mixture into two cake tins and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.
In a large mixing bowl, use an electric mixer to beat the butter and peanut butter on medium speed until creamy and smooth. Beat in half the powdered sugar. Add 1 or 2 T. of milk to help loosen up the mixture.
Add the rest of the powdered sugar and continue to beat until creamy. Add a 1 T. of milk as needed.
Trim the tops of your cakes using a serrated knife, so they are nice and flat. Place one cake onto cake plate. Cover the first cake layer with a generous amount of frosting on top and spread it out, going right to the edges.
Place the remaining chocolate cake layer upside down on top. Then gently frost the sides and top of the cake using a spatula. Use a cake scraper to gently remove extra frosting from the sides. Top with a ring of peanut butter cups.
Serving Size 1 slice