Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • ¾ cup (65g) Dutch-process cocoa powder (unsweetened)
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Fine sea salt
  • 1 cup (240ml) Full-fat buttermilk, room temperature
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup (240ml) Boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease three 8 inch round pans and line the bottoms with parchment paper to ensure easy release.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. <small>Note: Sifting is vital to prevent cocoa lumps in the final crumb.</small>
  3. In a separate pitcher, whisk the buttermilk, eggs, and vanilla extract until the eggs are fully broken down.
  4. Slowly pour the wet ingredients into the dry ingredients while mixing on low speed until just combined.
  5. Carefully stream in the boiling water while the mixer is running on its lowest setting. <strong>Wait for the cocoa aroma to bloom.</strong>
  6. Divide the thin batter equally between the three pans. Bake for 30-35 minutes <strong>until the center springs back when lightly pressed</strong>.
  7. Let the layers cool in the pans for 10 minutes before flipping them onto a wire rack to cool completely.
  8. Cream the butter and peanut butter for 3 minutes until very pale and fluffy.
  9. Gradually add the sifted confectioners' sugar, cream, vanilla, and salt. <strong>Whip until the frosting looks like velvety clouds.</strong>
  10. Heat the 1/