Chocolate Peanut Butter Sheet Cake

Step 1

Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan. Set aside.

Step 2

For the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 3

For the wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla extract, almond extract and peanut butter until smooth (minus of course, the chunks).

Step 4

Whisk the wet ingredients into the dry ingredients and then stir in the warm coffee. Pour into the prepared pan and spread evenly. Bake until lightly browned and a toothpick inserted into the center comes out clean, begin checking for doneness at 35 minutes. Remove from the oven and let cool completely in the pan.

Step 5

For the frosting: Put the chocolate chips in the bowl of the stand mixer. Heat the heavy cream in a small saucepan over medium heat (or in a measuring cup in the microwave in 30 second intervals until it is almost boiling). Pour over the chocolate chips and allow to sit for about 3 minutes. Whisk until smooth, then mix in the vanilla extract and salt. Allow to chill in the refrigerator until the mixture is thick and cool to the touch, 30 to 40 minutes.

Step 6

When cool, attach the bowl to the mixer with the whisk attachment and whip the ganache until it starts to get light and fluffy. Add the butter, 1 tablespoon at a time, until fully combined. Continue whipping until the frosting is light and fluffy, 4 to 5 minutes.

Step 7

Spread the frosting in swoops all over the cooled cake and sprinkle with the chopped up peanuts. Place the halved peanut butter cups in the frosting. Store leftover cake in an airtight container in the refrigerator for up to 3 days.