Dark Chocolate Cake with Peanut Butter Frosting and Ganache

I made this cake for my girlfriend STK's wedding.  She had a cake buffet which turned out fabulously. My cake didn't make the official cake table picture because my dear husband arrived with it a little late. Better late than never, though! 

Ingredients
Cake:
1 shot of espresso
~ 2 cups boiling water

• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Frosting:

• 1/2 cup butter, softened
• 2 heaping cups creamy peanut butter, softened
• 3 tablespoons heavy cream, or as needed
• 2 cups confectioners sugar, sifted

Chocolate Ganache:

1/4 cup heavy whipping cream

2 1/2 oz bittersweet chocolate

Directions

Cake

1) Preheat oven to 350 degrees F (175 degrees C).  Lightly grease 3 - 9 inch round cake pans.  Using parchment paper, trace and cut out 9 inch circles to line the bottom of the pans.

2) Pour espresso shot in a wet measuring cup and add the boiling water to make up 2 cups.  In a medium bowl, mix the espresso water with the cocoa and whisk until smooth.  Allow mixture to cool.

3) Sift together flour, baking soda, baking powder, and salt. 

4) In a large bowl, cream butter and sugar together until light and fluffy.  Beat in eggs one at a time, then stir in vanilla.  

5) Add the flour mixture alternately with the cocoa mixture.  Pour the batter evenly between the 3 pans. 

6) Bake in preheated oven for 25 to 30 minutes.  Allow to cool.

Frosting

1) Beat together butter and peanut butter until very mixed well and very creamy.

2) Gradually add sifted confectioners sugar until well-blended. 

3) Add in 3 tbsp of heavy cream, and beat until light and fluffy.  

Chocolate Ganache

1) Chop chocolate into small even pieces and place in a heat proof bowl.

2) Heat cream in a heavy bottom saucepan over medium high heat until the cream bubbles at the edges.  

3) Remove from heat and pour over chocolate.  Stir until chocolate is smooth. 

4) Allow ganache to cool until the consistency is thick yet pourable.