With striking dark chocolate layers, layers of silky smooth peanut butter frosting and a sophisticated chocolate ganache drip, this is not your mother’s peanut butter chocolate cake! The layers of today’s recipe are closely based off of my dark chocolate cupcakes with all the richness of my devil’s food cake, which means they’re decadent, intensely chocolatey, and moist, moist enough that you can store it in the fridge and still have the crumb melt in your mouth the next day. This is the perfect cake to celebrate #nationalpeanutbutterday ! Google “Sugar Spun Peanut Butter Chocolate Cake” or get the recipe here: sugarspunrun.com/peanut-butter-chocolate-cake INGREDIENTS Cake Layers • 1 ¾ cup all-purpose flour (220g) • 1 cup light brown sugar firmly packed (200g) • 1 cup granulated sugar (200g) • ¾ cup dark cocoa powder (75g) • 1 ½ teaspoons baking soda • ½ cup unsalted butter melted (113g) • ⅔ cup vegetable or canola oil you may substitute any neutral cooking oil (155ml) • 2...