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Triple layer Chocolate Peanut Butter Cake

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Ingredients
  

Cake

  • 4 cups granulated sugar
  • 1 cup coca powder
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1 cup 2 sticks unsalted butter
  • 1 cup canola or vegetable oil
  • 2 cups water
  • 4 large eggs

Peanut Butter Filling (I made one batch and split it between the layers. Then I made a second batch for the piping. If you are not piping, then one batch is enough.)

  • ½ cup peanut butter
  • 1 T. butter very soft
  • 2 c. confectioner's sugar
  • a few T. milk

Chocolate Frosting

  • 12 ounces semi sweet chocolate
  • 2 ½ c. powdered sugar
  • 1 pound soft butter

Drip

  • 6 oz semi-sweet chocolate chips
  • ½ cup heavy cream heated just until almost a boil

Instructions
 

  • Preheat oven 350.
  • Spray three 9-inch pans with Pam, line with parchment and spray again.
  • In a pot, melt the butter with the oil and water.
  • In a mixer, combine sugar, cocoa, flour, soda, salt.
  • Pour in the melted butter mixture.
  • Add the eggs and buttermilk and mix until combined.
  • Divide into 3 pans and bake approx 35 minutes.
  • Let cool 10 mins in pan and flip out onto cooling racks to cool completely.
  • Layer cake with frosting in between. Coat entire outside with a crumb coat of chocolate frosting and chill 30 mins. Finish it with the rest of the frosting and pipe as desired.

Peanut Butter Filling/Piping

  • Beat all and add milk slowly until desired consistently. I made the piping batch thicker than the filling for the layers.

Chocolate Frosting

  • Melt chocolate in microwave and let cool.
  • Beat butter.
  • Add sugar until creamy.
  • Add chocolate and blend.

Drip

  • Pour hot cream over the chips and stir.
  • Let cool until the right drip consistency.