Peanut Butter Chocolate Layer Cake for 16

Instructions:

1. Preheat oven to 350°F (175°C). Grease four 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until no clumps remain.
3. Add the buttermilk, oil, eggs, and vanilla to the dry ingredients. Mix on medium speed until combined.
4. Slowly pour in the hot brewed coffee and mix until smooth. Pour the batter evenly between the four pans.
5. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
6. To make the frosting, beat softened butter and creamy peanut butter together until smooth.
7. Gradually mix in powdered sugar, heavy cream, vanilla, and salt until the frosting is light and fluffy.
8. Assemble the cake by layering the cooled sponges with the peanut butter frosting between each layer and across the exterior.
9. Prepare the ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Stir until smooth.
10. Pour the ganache over the top of the cake, allowing it to drip down the sides.
11. Chill the cake in the refrigerator for 2 hours before slicing and serving.