Peanut Butter Chocolate Boston Cream Pie: A Decadent Twist on a Classic!

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until smooth and combined.
Slowly add the boiling water, mixing until the batter is smooth and well combined. The batter will be thin.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Peanut Butter Filling:

In a medium bowl, combine the peanut butter, powdered sugar, heavy cream, and vanilla extract.
Whisk until the mixture is smooth and creamy. Set aside.
Make the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
Remove the cream from the heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
Stir until the chocolate is fully melted and smooth. Add the butter and vanilla extract, stirring until combined. Let the ganache cool to room temperature, thickening slightly.
Assemble the Cake:

Once the cakes are completely cooled, place one cake layer on a serving platter.
Spread the peanut butter filling evenly over the top of the first layer.
Place the second cake layer on top of the peanut butter filling.
Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
Chill and Serve:

Refrigerate the assembled cake for at least 1 hour to allow the ganache to set.
Slice and serve chilled. Optionally, garnish with chopped peanuts or whipped cream for added texture and decoration.
Serving and Storage Tips