Peanut Butter Chocolate Layer Cake: The Ultimate Decadent Dessert

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Slowly add the boiling water to the batter, mixing until smooth (the batter will be thin).
Divide the batter evenly between the prepared pans and bake for 30–35 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 Frosting:

In a large bowl, beat the butter and peanut butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream and vanilla extract, beating until the frosting is light and fluffy. Adjust the cream for desired consistency.
Prepare the Chocolate Ganache:

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Assemble the Cake:

Place one cake layer on a serving plate and spread a thick layer of peanut butter frosting over the top.
Add the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
Pour the ganache over the top of the cake, letting it drip down the sides for a dramatic effect.
Chill and Serve:

Refrigerate the cake for 30 minutes to set the ganache. Slice and serve at room temperature.
Serving and Storage Tips: