Peanut butter chocolate cake

Peanut butter chocolate cakePeanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cake Peanut butter chocolate cakeIngredients: Cake:1 1/2 cups all-purpose flour – 1 1/2 cups granulated sugar – 3/4 cup cocoa powder – 1 1/2 teaspoons baking soda – 3/4 teaspoon baking powder – 3/4 teaspoon fine salt – 3/4 cup buttermilk – 3/4 cup espresso, warm – 1/4 cup unrefined coconut oil, warmed – 1 tablespoon vanilla extract2 large eggs

Icing:12 ounces cream cheese, room temp –  (1 stick) butter, room temperature – 2/3 cup creamy peanut butter – 3 cups powdered sugar – 2 teaspoons vanilla extract
Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper. Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined. Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes !Enjoy
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