Chocolate peanut butter layer cake

Set the oven to 350 and prepare three 8-inch pans with spray or butter and flour and a parchment round.

Whisk three room temperature eggs to break them up, then whisk in one cup buttermilk, three quarters of a cup vegetable oil and a tablespoon of vanilla.

Sift 100 g cocoa powder into a second large bowl over a scale, pushing the lumps through.

Add 330 g all purpose flour, 550 g granulated sugar, 2 tsp baking soda, 1.5 tsp baking powder and three quarters of a teaspoon of salt, then whisk to distribute.

Combine the wet and dry and stir just until a few streaks of flour remain; do not overmix.

Whisk in one cup of hot coffee or hot water to finish, working carefully, until smooth.

Divide the batter evenly between the pans, weighing or checking the depth with a knife.

Bake on two racks towards the centre, two pans on the first and one on the bottom, swapping them 20 minutes in, then another 10 to 15 minutes until the centres are set.

For a nine by thirteen inch sheet cake, bake 40 to 45 minutes or until the centre is set.

Cool in the pan 15 minutes, invert onto a wire rack and remove the parchment.

Beat 340 g room temperature unsalted butter with 325 g creamy peanut butter on medium high for two to three minutes with a paddle, scraping the bowl down halfway.

Add a quarter teaspoon of salt and a tablespoon of vanilla and mix until incorporated.

Mix in about half the powdered sugar on low, then two tablespoons of milk or cream.

Mix in the rest of the sugar, then another two tablespoons of milk or cream, and scrape the bowl down.

Beat on medium two minutes until light and fluffy.

Reserve a cup of frosting for the dollops.

Stack the layers with about three quarters to one cup of frosting between each, smoothing with an offset spatula.

Cover the outside with the rest of the frosting and smooth the sides with a bench scraper, then pull the top in.

Chill 20 minutes so the frosting sets.

Warm one third of a cup of heavy cream until almost boiling, in a small pot over medium low or in the microwave in 30 second bursts, and pour it over 113 g dark chocolate.

Let it stand five minutes, then stir smooth; any remaining lumps go back in the microwave at half power in 10 second bursts, stirring between.

Once the ganache is barely warm and the cake is set, pour it on top and push it to the edge with a small offset spatula to make the drips.

Chill 10 minutes so the ganache sets.

Stir the reserved frosting 30 seconds until smooth, transfer to a piping bag and pipe dollops around the top.

Halve mini peanut butter cups and place the halves between the dollops.