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1
For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
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2
Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl.
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3
In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs.
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4
Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
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5
Divide the batter evenly between the two prepared cake pans.
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6
Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes.
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7
Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions downcareful, it's hot!
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8
(This will help make sure that you don't have to level the cakes.)
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9
Allow the cakes to cool in their pans to room temperature.
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10
When completely cooled, invert onto plates.
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11
For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes.
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12
Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed.
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13
Add the peanut butter and mix on medium speed to combine.
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14
Again, turn the mixer off.
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15
Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!).
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16
Add the vanilla and mix once more.
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17
Transfer the icing to a piping bag.
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18
Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake.
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19
Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides.
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20
Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
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21
Sprinkle the iced cake with the chopped peanuts.
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22
Store in the refrigerator for up to 3 days.
