3 cups (12 ounces) sifted cake flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1 3/4 cups (12 3/4 ounces) firmly packed brown sugar
1/2 cup (4 ounces) unsalted butter, at room temperature
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup (5 ounces) natural crunchy unsalted peanut butter, at room temperature
4 eggs, at room temperature
1 1/4 cups whole milk, at room temperature
3/4 cup Chocolate Ganache (recipe follows)
Peanut Butter Frosting (recipe follows)
1 or 1 1/4 cups heavy cream, depending on the type of chocolate
8 ounces semisweet or bittersweet chocolate, chopped or chips
6 tablespoons (3 ounces) unsalted butter, at room temperature, cut into small cubes
1/2 cup (5 ounces) natural crunchy salted peanut butter, at room temperature
2 1/2 cups (10 ounces) sifted confectioners' sugar
1/2 cup heavy cream
1 teaspoon pure vanilla extract
If you are using the ganache as a frosting (rather than a glaze), make it at least 2 or 3 hours before you'll need it, as it takes time to reach a spreading consistency.
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