Chocolate Layer Cake with Creamy Peanut Butter Frosting

Directions

Cake

Preheat the oven to 350 degrees. Spray two 8 by 2 inch round cake pans with no-stick cooking spray. I use Bakers Joy.

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

In a medium bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla.

Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly beat in the hot coffee until incorporated.

Pour the batter into the cake pans and bake for 35 minutes or until a toothpick comes out clean.

Let the cakes cool in pans for about 30 minutes. Invert cakes onto racks to cool.

For the peanut butter frosting

In the bowl of a stand alone mixer fitted with a paddle attachment, beat the butter and peanut butter at medium speed until smooth.

Turn the mixer down to low and slowly add the confectioners sugar, about one minute.

Add the vanilla and one tablespoon of milk at a time and continue to beat until fluffy, about 3 minutes.

For the chocolate curls

Draw a vegetable peeler across the side of a semisweet chocolate or milk chocolate bar.

Assembly

Set one of the cake layers on a serving plate and evenly spread half of the frosting over the cake spreading to the edge.

Top with the second layer, rounded side up and spread the remaining frosting over the top.

Garnish with chocolate curls. Place in the refrigerator for an hour before serving.