Chocolate Peanut Butter Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
3. Add buttermilk, oil, eggs, and vanilla; beat on medium speed until smooth.
4. Stir in boiling water by hand until the batter is thin and smooth.
5. Divide batter evenly between the two pans and bake for 30-35 minutes, or until a toothpick comes out with a few moist crumbs.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Beat softened butter and peanut butter until pale and fluffy. Gradually add powdered sugar, heavy cream, vanilla, and salt.
8. Layer the first cake, apply frosting, top with the second cake, and apply a crumb coat.
9. Chill the cake for 20 minutes, then apply the final smooth layer of frosting.
10. Heat semi-sweet chocolate and heavy cream in 30-second microwave bursts until glossy, then drizzle over the edges of the cake.