Ingredients:

  • 2 cups All-purpose flour
  • 1.5 cups Coconut sugar
  • 0.75 cup Unsweetened Dutch-process cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Sea salt
  • 1 cup Hot brewed coffee
  • 1 cup Plain Greek yogurt
  • 0.5 cup Avocado oil
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 cup Natural creamy peanut butter
  • 0.5 cup Grass-fed butter, softened
  • 2 cups Organic powdered sugar
  • 1 tsp Vanilla bean paste
  • 3 tbsp Heavy cream

Instructions:

  1. Heat your oven to 350°F and grease two 8 inch round pans.
  2. Whisk the flour, coconut sugar, cocoa, baking soda, baking powder, and salt. Note: This aerates the mixture so you don't get clumps of cocoa.
  3. Pour the hot coffee over the dry mix and stir gently. Wait for the aroma to bloom.
  4. In a separate bowl, mix the yogurt, oil, eggs, and vanilla until smooth.
  5. Add the wet ingredients to the chocolate base. Stir until just combined. Note: Overmixing will lead to a tough, bready cake.
  6. Divide the batter and bake for 35 minutes until a toothpick comes out clean.
  7. Let the cakes rest in the pan for 10 minutes, then move to a wire rack.
  8. Beat the peanut butter and butter until pale and fluffy.
  9. Gradually add powdered sugar, vanilla bean paste, and cream. Beat until satin smooth.
  10. Layer the cake and cover with the peanut butter clouds.