Ingredients

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Fudgy Chocolate Cake

3 cups (399 g) all-purpose flour

2⅔ cups (498 g) granulated sugar

1 cup (90 g) natural unsweetened cocoa powder

2 tsp (10 g) baking soda

1.5 tsp baking powder

⅓ tsp salt

¾ cup (180 ml) vegetable oil

3 large eggs, at room temperature

1⅛ cup (270 g) sour cream, at room temperature

1.5- ¾ tsp (12 ml) pure vanilla extract

¾ cup (180 ml) full-fat buttermilk, at room temperature

¾ cup (180 ml) hot coffee (see Note)

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Chocolate-Peanut Butter Frosting

1.5- ¾ cups (508.5 g) unsalted butter, at room temperature (5 Sticks)

½ cup (124.5 g) creamy peanut butter

6¾ cups (810 g) powdered sugar

1⅛ cup (102 g) natural unsweetened cocoa powder

9 tbsp (135 ml) whole milk, at room temperature

1.5 tbsp (22.5 ml) pure vanilla extract

¾ tsp salt

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Peanut Butter Glaze

50ml water

1-⅓ cup powdered sugar

4 tbsp peanut butter

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Make The Fudgy Chocolate Cake

1. Preheat the oven to 350°F (177°C). Prepare three 8-inch (20-cm) round cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Stir the ingredients together at low speed for 30 seconds to fully combine them. Add the oil, eggs, sour cream, vanilla and buttermilk and mix the ingredients at low speed until they are just combined. With the mixer still running at low speed, add the coffee in a slow stream. After adding the coffee, mix the batter for 1 to 2 minutes, until the ingredients are fully combined. The batter will be very thin.

3. Divide the batter evenly between the prepared cake pans. Bake the cakes for 32 to 36 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Make The Chocolate-Peanut Butter Frosting

4. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and peanut butter together at medium speed for about 3 minutes, until the mixture is very creamy and the two are well combined.

5. Decrease the mixer's speed to low and add the powdered sugar, cocoa powder, milk, vanilla and salt and mix the ingredients together for 3 minutes, scraping the bowl and paddle as needed, until the ingredients are fully combined.

Make The Peanut Butter Glaze

6. Mix all ingredients together until smooth.

Assemble The Cake

7. Level the cooled cake layers to your desired height. Fill and stack the layers with Chocolate-Peanut Butter Frosting, then crumb coat the cake with Chocolate-Peanut Butter Frosting. Chill the crumb-coated cake in the refrigerator for at least 30 minutes to allow the frosting to firm up.

8. Create a rustic swirl finish with the remaining Chocolate-Peanut Butter Frosting.

9. Finish with Peanut Butter Glaze