Chocolate Cake with Peanut Butter Filling & Chocolate Ganache

CHOCOLATE CAKE WITH PEANUT BUTTER FILLING & CHOCOLATE GANACHE
Serves 12

2 c. all-purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 t. vanilla

Peanut Butter Filling:
4 T. unsalted butter, softened
½ c. creamy peanut butter
1 c. powder sugar, sifted
1-4 T. milk

Chocolate Ganache:
10 oz. semi sweet chocolate chips
1 cup half-and-half
1 T corn syrup (give it the sheen)

For cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes (batter will be thin). Pour into two greased and floured 9” round cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pan. For filling: In medium bowl, with mixer on medium, beat butter and peanut butter until well blended. Add sugar and beat until combined. Gradually add milk and beat until filling reaches desired consistency (may need slightly more or slightly less milk depending on your preference). For ganache: Place chocolate chips in microwave safe bowl. Add half-and-half and microwave on high for 1 minute. Remove from microwave and stir until chocolate chips are melted. Stir in corn syrup for sheen.

To assemble: Place one cooled cake on serving platter. Spread filling on top of layer. Place other layer on top of filling. Pour chocolate ganache on top of cake and let drizzle over sides.

Store leftover cake in refrigerator.

NOTE: Pardon the photo. I'm not happy with the way my flash is washing everything out lately. And, I didn't have time to let this cake cool completely before assembling it so it's a little sloppy. But, we all thought it was very delicious!