Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (65g) Dutch-processed cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1 1/2 tsp (9g) baking soda
  • 1 tsp (6g) salt
  • 2 large eggs
  • 1 cup (240ml) Greek yogurt
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) dark chocolate (70% cocoa), chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Beat the eggs, Greek yogurt, melted butter, and vanilla extract until smooth.
  3. Gradually stir the wet ingredients into the dry mixture until just combined; avoid overmixing.
  4. Carefully stir in the boiling water until the batter is thin and smooth.
  5. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  6. Pour batter evenly between pans and bake at 350°F (175°C) for 30–35 minutes.
  7. Insert a toothpick into the center; it should come out with a few moist crumbs, but no raw batter.