Step 1

Preheat the oven to 350 degrees. Spray two 8 by 2 inch round cake pans with no-stick cooking spray. I use Bakers Joy.

Step 2

In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Slowly add the buttermilk mixture to the dry ingredients just until incorporated, then slowly beat in the hot coffee until incorporated.

Step 3

Pour the batter into the cake pans and bake for 35 minutes or until a toothpick comes out clean. Let the cakes cool in pans for about 30 minutes. Invert cakes onto racks to cool.

Step 4

In the bowl of a stand alone mixer fitted with a paddle attachment, beat the butter and peanut butter at medium speed until smooth. Turn the mixer down to low and slowly add the confectioners’ sugar, about one minute. Add the vanilla and one tablespoon of milk at a time and continue to beat until fluffy, about 3 minutes.

Step 5

Set one of the cake layers on a serving plate and evenly spread half of the frosting over the cake spreading to the edge. Top with the second layer, rounded side up and spread the remaining frosting over the top. Garnish with chocolate curls.

Step 6

FOR THE CHOCOLATE CURLS - Draw a vegetable peeler across the side of a semisweet chocolate or milk chocolate bar.