Makes one 2-layer 8-inch cake and one 2-layer 14-inch cake
2 cups water
Unsalted butter, softened, for pans
4 cups all-purpose flour, plus more for pans
4 cups granulated sugar
1 1/2 cups cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon salt
4 eggs
2 cups whole milk
1 cup vegetable oil
2 tablespoons vanilla extract
• Preheat oven to 350°F. Put water on the stove to boil. Butter and flour two 14-inch and two 8-inch round cake pans.
• In a stand mixer, combine on medium speed sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, and vanilla. Blend until smooth. Pour in boiling water and mix immediately on low speed.
• Divide batter among prepared cake pans and bake for 30 to 40 minutes, until a toothpick inserted into centers comes out clean. Allow to cool for 10 minutes before removing from pans onto racks. Let cool to room temperature.
1/2 cup (1 stick) unsalted butter, melted
1 cup smooth peanut butter
3 cups confectioners’ sugar
1/2 teaspoon salt
• In a stand mixer, cream together butter and peanut butter. Mix in confectioners’ sugar, 1 cup at a time, and beat until stiff peaks form. Incorporate salt.
Cake board, cut into one 14-inch circle and one 8-inch circle
Peanuts in the shell
Chocolate shavings
Chocolate chips
Cocoa powder for dusting
• Cut each cake horizontally into two layers. Center one 8-inch and one 14-inch cake on corresponding cake boards. Spread peanut buttercream generously on top of layers and repeat with remaining layers as you stack your cakes. Garnish with peanuts (in the shell), chocolate shavings, and chocolate chips. Dust with cocoa powder.
