Ingredients:

  • 1 ¾ cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • ¾ cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 ½ tsp Baking Soda
  • ¾ tsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 2 cups Granulated Sugar
  • 2 large Eggs, room temperature
  • ½ cup Vegetable Oil
  • 1 cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Hot Strong Brewed Coffee
  • 1 cup Gluten-Free Peanut Butter Cups, roughly chopped
  • 1 cup Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter
  • 3 ½ cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract
  • 2–4 Tbsp Heavy Cream (for filling)
  • 8 oz Semi-Sweet or Dark Chocolate Chips/Chopped Bar
  • ¾ cup Heavy Cream (for ganache)
  • 1 Tbsp Unsalted Butter (optional, for ganache shine)

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Grease and line the bottoms of two 8-inch pans with parchment paper.
  2. Combine Dry Ingredients: Whisk the GF flour blend, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Mix Wet Ingredients: In a separate bowl, beat the sugar, eggs, oil, buttermilk, and vanilla until just combined.
  4. Combine Batters: Gradually add the dry mixture to the wet mixture, mixing on low speed until just incorporated. Do not overmix!
  5. Bloom: Slowly pour in the hot coffee. Mix until the thin batter is smooth.
  6. Fold & Divide: Gently fold in the chopped peanut butter cups. Divide batter evenly between the prepared pans.
  7. Bake: Bake for 30–35 minutes, or until a skewer inserted in the centre comes out with moist crumbs attached. Cool in the pans for 15 minutes, then invert onto wire racks to cool completely.
  8. Peanut Butter Filling: Beat the softened butter until pale. Gradually beat in the peanut butter. Slowly add the sifted powdered sugar and vanilla. If too stiff, beat in heavy cream one tablespoon at a time until light and spreadable.
  9. Chocolate Ganache: Place chocolate in a heatproof bowl. Heat the heavy cream (and optional butter) until just simmering. Pour over the chocolate, let stand for 5 minutes, then whisk gently until completely smooth. Let cool to a thick, spreadable consistency (about 45 minutes).
  10. Assembly: Level the cake layers if necessary. Place the first layer on a plate, spread the peanut butter filling evenly over it, and top with the second layer.
  11. Final Frosting: Use a thin layer of the cooled ganache for a crumb coat if desired, then chill for 15 minutes. Pour or spread the remaining ganache over the top and sides of the cake. Garnish immediately with extra chopped peanut butter cups.