• 1 ¼ cups of all purpose flour
• 1 cup of sugar
• Nonstick vegetable oil spray
• 1 ½ kosher salt
• 1 teaspoon of baking soda
• 1 teaspoon vanilla extract
• ¾ cup natural unsweetened cocoa powder
• ¼ cup vegetable oil
• ½ cup finely chopped semi sweet chocolate approximately 3 ½ oz.

Ingredients for the Peanut Butter Cream

• ½ cup of granulated sugar
• 1 ½ teaspoons vanilla extract
• 6 tablespoons of chilled unsalted butter cut into small cubes
• ¼ cup egg white requires 2 large eggs
• ¼ cup creamy peanut butter
• 1 ½ cups of Kosher salt
• ¼ cup chopped semisweet chocolate which is about 1 ¾ oz
• ¼ cup chopped unsalted dry roasted peanuts

Preheat the oven to 350 Fahrenheit or 176.667 Celcius.

Spray non-stick on the bottoms and sides of the round pans, line bottom of the pan with parchment paper.

Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

Peanut Butter Cream

Use a medium bowl on the top of a saucepan of simmering water, combine the sugar and egg whites, whisk continuously till the sugar is fully dissolved about 4 to 5 minutes, do not overcook, remove from heat.

Move the bowl to a heat safe surface, use an electric mixer at a medium speed, add the butter pieces slowly to the bowl beating continuously between adding the butter pieces.

Sprinkle the salt.

Using a thin knife you will cut around the edge of the pan between the cake and the pan to release onto a serving plate inverted.

Spread the peanut butter cream over the entire top of the cake.

Sprinkle the chopped chocolate and peanuts.