Chocolate Cake

1. Preheat the oven to 350F(175C). Grease and line an 8×8 or 9×9 inch square pan with parchment paper.
2. Using a fine mesh sieve, sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl. Alternatively, you may add the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and whisk to combine.
3. In a separate large mixing bowl, whisk together the oil, sugar, eggs and vanilla extract. Next, whisk the buttermilk into the wet batter to combine.
4. Pour the wet batter into the bowl with the dry ingredients. Using a hand mixer at low speed or a wire whisk, mix the wet batter into the dry ingredients followed by the coffee/espresso just until you have a smooth cake batter, about 1-2 minutes. Take cake to not overmix the cake batter.
5. Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Cool chocolate cake in the pan for 10-15 minutes before transferring to a cooling rack to cool completely to room temperature.

Peanut Butter Frosting

1. In a stand mixer fitted with paddle attachment or in a large mixing bowl with a hand mixer, cream the butter at medium high speed until it is smooth and fluffy in appearance, about 1-2 minutes. Next, mix in the peanut butter into the creamed butter to combine.
2. Reduce the mixer speed to low and mix in the confectioners’ sugar into the peanut butter mixture. Gradually increase the mixer speed back to medium.
3. Once all the sugar has been incorporated into the butter, mix in 1 tablespoon of the heavy whipping cream and the vanilla extract into the frosting.
4. If buttercream appears to be too soft, mix in additional confectioners’ sugar 1/4 cup at a time until a thick but spreadable consistency is reached. If buttercream appears too thick, mix in additional cream 1 teaspoon at a time until the desired consistency (thick but spreadable) is reached.
5. Increase mixer speed to medium high and mix frosting for an additional 30-60 seconds. The resulting buttercream should be smooth and fluffy in appearance.

Assembly

1. Finely chop the roasted peanuts, transfer to a small mixing bowl and set aside (optional).
2. Place cooled chocolate cake on a serving plate/platter of choice.
3. Spoon the buttercream onto the top of the cake.
4. Use an offset spatula to spread the frosting over the entire top surface of the cake.
5. Using the tip of the back of an offset spatula, make a zigzag design on top of the frosting moving from left to right. May do a simple swoop design on top of the frosting instead, if preferred. 
6. Sprinkle as much or as little of the finely chopped peanuts around the outer border of the cake before serving (optional).