Chocolate Peanut Butter Cake

INGREDIENTS

For the Chocolate Cake:

• 1 3/4 cups all-purpose flour 216g
• 1 3/4 cups granulated sugar 350g
• 3/4 cup unsalted butter 170g
• 3/4 cup cocoa powder 75g, not dutch processed
• 1 tsp baking powder 4g
• 2 tsp baking soda 12g
• 1 tsp kosher salt 6g
• 1 cup sour cream 240g
• 1/2 cup vegetable oil 118mL
• 2 large eggs room temperature
• 1 tsp vanilla extract 5mL
• 1 cup coffee 236mL, freshly brewed, strong

For the Peanut Butter Swirls:

• 3/4 cup all-purpose flour 96g
• 1/2 cup granulated sugar 100g
• 1/4 tsp baking soda 1g, heaping
• 1/2 tsp baking powder 2g
• 1/4 cup unsalted butter 58g, room temperature
• 1/3 cup peanut butter 85g
• 2 egg whites room temperature
• 2 tsp vanilla extract 10mL
• 1/4 cup sour cream 60g, room temperature
• 1/4 cup whole milk 60mL, room temperature
• OR about 1 cup peanut butter chips added to batter just after pouring onto pans so they can be distributed evenly.

For Peanut Butter Frosting:

• 4 cups confectioners sugar 440g
• 1/2 cup unsalted butter 115g, room temperature
• 1/2 cup peanut butter 125g
• 2-4 tbsp heavy cream 30-60mL

For the Italian Buttercream:

• 4 large egg whites room temperature
• 1 1/2 cups granulated sugar 300g
• 1/3 cup water 79mL
• pinch salt
• 16 ounces unsalted butter 454g, room temperature cut into 1-inch pieces
• 1 tsp vanilla extract 5mL

For the Chocolate Ganache:

• 1 cup dark chocolate 175g
• 1 cup heavy cream 236mL, or less if you want a firmer ganache and shorter drips