Peanut Butter and Chocolate Layer Cake

By Jahel

Ingredients

• 1-1/2 c flour
• 1-1/2 c sugar
• 3/4 c unsweetened cocoa
• 1-1/2 t baking soda
• 3/4 t each, baking powder and salt
• 2 eggs
• 1/2 c milk
• 1/4 c sour cream
• 2 T canola oil
• 1 T coconut oil
• 3-1/2 t vanillas, divided
• 3/4 c warm coffee
• 8 oz. Cream cheese, softened
• 1 c creamy peanut butter
• 9 T powdered sugar, divided
• 1/2 c heavy whipping cream
• 5 c prepared chocolate buttercream frosting

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350. Coat round cake pan with cooking spray. Line bottom of pans with parchment paper. Coat parchment with cooking spray.
Whisk together flour and the next 5 ingredients in bowl with mixer. Add eggs, next 4 ingredients and 2 t vanilla ; beat at low speed until blended. Gradually add coffee; scrape down sides of bowl, and mix at low speed until smooth.
Pour batter evenly into prepared pans. Bake 20-25 mins or until cake springs back when touched lightly in center. Cool in pans on wire racks 10 mins.
Beat cream cheese and peanut butter at med speed with mixer until creamy. Add 1/2 c powdered sugar and 1 t vanilla, beating at low speed until blended.
Beat cream in separate bowl at high speed with mixer until soft peaks form. Add remaining powdered sugar and vanilla, continue beating to stiff peaks. Gently fold whipped cream into peanut butter until smooth.
Place one cake layer on a serving plate, spread with half of peanut butter fluff, and top with second layer. Repeat with remaining filling and cake layers. Spread prepared chocolate frosting over top and sides of cake. Serve immediately or cover and chill up to 3 days.