Chocolate Peanut Butter Layer Cake

• FOR THE CAKE:
• 1-3/4 cup Sugar
• 1 cup Butter
• 2 teaspoons Vanilla
• 2 whole Eggs
• 2 whole Egg Whites
• 2-1/2 cups Cake Flour
• 1 cup Dutch-processed Cocoa
• 2 teaspoons Espresso Powder
• 2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• For Peanut Butter Filling
• 2-1/4 cups Buttermilk
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Creamy Peanut Butter
• 1/2 cups Powdered Sugar
• 1/2 cups Marshmallow Fluff
• 1 teaspoon Vanilla
• 1/2 cups Heavy Cream
• 1 pinch Salt
• For Chocolate Ganache:
• 8 ounces, weight Semi-Sweet Chocolate Chips
• 1/2 cups Whipping Cream
• 2 Tablespoons Light Corn Syrup

1. Preheat oven to 350 degrees. Spray three 9" cake pans with cooking spray and flour generously.
2. Cream butter, sugar and vanilla with mixer on medium speed until light and fluffy. Beat in the eggs and egg whites, one at a time. Scrape down bowl and beaters.
3. In a separate bowl combine flour, cocoa, espresso powder, baking soda and salt. Beat into creamed mixture alternating with the buttermilk. Scrape down bowl and beaters and continue mixing on medium speed for one minute. Pour into prepared pans.
4. Bake for 28-30 minutes and until toothpick inserted in center of cake comes out clean. This actually ended up being about 35 minutes in my oven with the 6"x2" pans.
5. Remove from oven and cool for 15 minutes before removing from pans to cool completely on cooling rack.
6. When cakes have completely cooled, place one layer on plate and spread peanut butter filling over the top. Repeat with remaining layers but do not top the last layer with peanut butter filling.
7. Peanut Butter Filling
8. 1 (8-ounce) package cream cheese, softened
9. 1 cup creamy peanut butter
10. 1/2 cup confectioner's sugar
11. 1/2 cup marshmallow creme (Fluff)
12. 1 teaspoon vanilla extract
13. 1/2 cup heavy cream, chilled
14. Pinch salt
15. Mix all of the filling ingredients together with a mixer on medium speed until light and fluffy, about 3 minutes. Scraping down the bowl as necessary.
16. Chocolate Ganache
17. 1 1/3 cups (8 ounces) chocolate chips or chopped semisweet chocolate
18. 1/2 cup heavy or whipping cream
19. 2 tablespoons light corn syrup
20. Combine the ganache ingredients in a microwave safe bowl and heat in 15-20 second increments until cream is hot enough to melt the chocolate. Stir until chocolate is melted and ganache is smooth. Pour ganache over the top of the cake and let it run down the sides.

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Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-layer-cake/ (may not work)