Ingredients

• 2½ cups Organic Unbleached White All-Purpose Flour (340 g)
• ½ cup Cocoa Powder (50 g)
• 2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 tsp Salt
• 2 cups granulated Sugar (400 g)
• 1 cup neutral Oil
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 cup Buttermilk
• 1 cup warm Water

• 1½ cups unsalted Butter, softened (339 g)
• 1½ cups creamy Peanut Butter (384 g)
• ½ tsp Salt
• 4½ cups Powdered Sugar (540 g)
• 1½ tsp Vanilla Extract
• 3 Tbsp Heavy Cream

• 4 oz dark Chocolate, chopped
• ½ cup Heavy Cream

• Edible Flowers (optional)

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar.

3. In a separate bowl, whisk together oil, eggs, vanilla, buttermilk and warm water until smooth.

4. Add the dry ingredients to the wet ingredients and whisk until fully combined and smooth.

5. Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pans for 20 minutes, then remove and transfer to a wire rack to cool completely.

1. In a stand mixer fitted with the paddle attachment, beat butter, peanut butter and salt until smooth and creamy.

2. Add powdered sugar gradually, mixing well between additions until fully incorporated. Scrape down the bowl, then add vanilla and heavy cream. Beat until light, fluffy and spreadable.

3. Level the cooled cake layers if needed.

4. Place one layer on a serving plate and spread an even layer of frosting on top. Add the second layer and repeat with frosting. Top with the final layer and frost the top and sides of the cake.

1. Place chopped chocolate in a heatproof bowl. Heat heavy cream until just beginning to boil, then pour over chocolate. Cover and let sit for 3 minutes.

2. Stir until smooth and glossy. Let cool slightly until thickened but still pourable. Spoon ganache around the edges of the cake, letting it drip down the sides. Garnish with edible flowers, if desired.

1. Use a creamy, no-stir peanut butter for the smoothest frosting texture.

2. Dutch-processed cocoa powder creates a deeper chocolate flavor, but regular cocoa powder works well, too.