2sticks(225 grams) unsalted buttersoftened and cubed
½teaspoon vanilla extract
¼cup(67 grams) creamy peanut butter
1tablespoons(21 grams) honey
Instructions
For Cake:
Preheat oven to 350 degrees (F). Spray a 9x13 pan with non-stick spray and line with parchment paper or foil for easy removal once cooled.
In a large bowl whisk the flour, cocoa powder, baking soda, baking powder, and salt until well combined and free of lumps. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
In a medium bowl combine the buttermilk, vanilla, and cooled coffee.
Slowly add the liquid ingredients to the butter mixture, alternating with the dry ingredients.
Mix until just combined. Scrape down the sides of the bowl to ensure it is fully combined.
Pour the batter into the prepared pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.
Remove the cake from the oven and allow the cake to cool before frosting.
For Buttercream:
In a small saucepan, combine the ¾ cup of granulated sugar with the water.
Place over high heat and cook to soft-ball stage (235-240 degrees F) Read more in-depth about this below. Do not stir.
While the sugar cooks, fit a stand mixer with the whisk attachment. Pour egg whites in the bowl and whip on medium until the eggs get frothy. Slowly add the 3 tablespoons of sugar to the egg whites.
Turn the mixer to high and whip until stiff peaks form. If the meringue is done before the sugar, turn it down to the lowest speed.
When the sugar is ready keep the mixer on the lowest speed and very carefully and slowly pour the sugar down the side of the bowl into the meringue.
When all of the sugar is added turn the mixer to high and mix until the outside of the bowl has cooled down and is warm.
Start to add the cubes of butter slowly, about 1 every ten seconds, while continuing to whip the buttercream.
Add the vanilla and continue to whip on high for about 10 minutes or until it is the desired consistency.
Add the peanut butter and honey and whip until fully combined.