Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) whole milk
  • ½ cup (115g) unsalted butter, melted
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk (as needed for consistency)
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) semi-sweet chocolate, chopped

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the baking pan. Line the bottom with parchment paper if desired.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, combine melted butter, sugar, eggs, milk, and vanilla extract.
  4. Gradually pour the wet ingredients into the dry ingredients; mix until smooth.
  5. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  7. In a mixing bowl, beat together peanut butter, powdered sugar, softened butter, and vanilla. Gradually add milk until desired consistency is achieved.
  8. In a saucepan, heat heavy cream until simmering. Pour over chopped chocolate; let sit for 5 minutes, then stir until smooth.
  9. Once the cake is completely cool, spread the peanut butter frosting evenly on top.
  10. Pour chocolate ganache over the frosting, letting it drip down the sides.
  11. Chill the cake for at least 30 minutes before slicing and serving.