Chocolate Peanut Butter Cake

INGREDIENTS:

For the Cake:
1 3/4 cups All Purpose Flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 teaspoon Baking Powder
2 teaspoons baking soda
1 teaspoon Salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons Vanilla Extract
1 cup Boiling Water
For the Frosting:
1 cup Unsalted Butter (softened)
2 cups creamy peanut butter
3-4 Tablespoons milk
6 cups Powdered Sugar
For the Ganache:
4 ounces Semi-Sweet Chocolate Chips
1/2 cup Heavy Cream
Mini Peanut Butter Cups

DIRECTIONS:

For the Cake:
Preheat the oven to 350 degrees Fahrenheit and spray 2 8 inch round cake pans with a non-stick cooking spray.
In a mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
Mix in the eggs, buttermilk, vegetable oil and vanilla extract. Beat with a hand held mixer until the batter is smooth and combined (2-3 minutes).
Then stir in the boiling water until combined.
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pan for 10-15 minutes and then carefully transfer them to a wire rack to cool completely.
For the Frosting:
In a medium bowl, cream together butter and peanut butter until smooth and fluffy with a hand held or stand up mixer.
Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
To Assemble the Cake:
Once the cakes are completely cooled. Use a serrated knife to cut each cake in half horizontally to form 4 cakes.
Place one of the cakes on a serving plate or cake stand. Add about ½ cup of frosting on top and continue this process with the remaining 3 cakes.
Place a thin layer of frosting around the top and outside of the cake for the crumb layer and freeze for 10 minutes.
Once the crumb coat is set. Add another layer of frosting to the sides and top of the cakes. Reserve some of the frosting for the cake decorations …