Chocolate Peanut Butter Cake with Ganache

Preheat oven to 350 F. Line two 8-inch cake pans with parchment paper and gently spray with cooking spray.

In a mixing bowl, whisk together the first 6 ingredients (sugar through salt).

In another large mixing bowl, mix together the peanut butter, almond milk, eggs and extracts. Add the dry ingredients to the wet with the chocolate chips, stirring until just combined.

Evenly distribute batter into the two cake pans, filling them about 3/4 of the way full. Bake for 28-36 minutes until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before frosting.

For the ganache: In the top of a double broiler or a heat safe bowl set over a pot of boiling water (make sure bowl doesn’t touch the water), melt chocolate and coconut milk, stirring as it melts, until creamy. Once melted remove from heat. Allow to cool until warm, but still able to stir.

For the peanut butter frosting:
In a mixing bowl, combine the two milks with the sweetener and vanilla extract. Mix until sugar dissolves. Beat in the peanut flour until mixture is thick and smooth. If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until you have the right consistency.

For the assembly:
When cakes have cooled, remove them from the pans and use a long serrated knife to level cakes if needed. Set one cake onto your cake platter. Spread about 1/2 cup of the peanut butter frosting over the first cake. Top with the second cake. Continue frosting the entire cake with peanut butter frosting until completely covered. You may have a bit of extra frosting leftover, depending on how much frosting you like.

Take the cooled ganache and pour in the center of the cake, slowing spreading it down the sides of the cake. Leave as is or with a cake spatula, smooth the ganache into the peanut butter frosting until smooth and creamy. Store cake at room temperature for up to 3 days.