Chocolate Cake with Peanut Butter Buttercream

Instructions

1. Preheat your oven to 350 degrees.
2. In a large bowl, using a hand mixer, cream together the sugar and butter. Once combined add in the eggs and vanilla and mix until smooth, light and a little fluffy, approx 3-4 minutes.
3. Mix together the milk, yogurt and espresso in a measuring cup.
4. In a small bowl mix together the flour, cocoa powder, baking powder, baking soda and salt.
5. Alternating between the dry ingredients and milk mixture, adding a little at a time to the creamed butter, sugar and eggs. Each time you add the dry and wet, mix until combined.
6. Once all the ingredients are added, using a rubber spoon make sure everything is incorporated.
7. Prepare two round 9 inch baking pans. Spray with non stick spray and cut a piece of parchment to fit just the bottom of the pan, again spray with non stick. The cake will pop out nice and easily!
8. Divide the cake batter evenly between the two pans. Bake for approx 24 minutes or until a toothpick just comes out clean. Do not over bake or it will begin to dry out.
9. Allow the cakes to cool slightly in the pans then cool completely on a cooling rack.
10. While the cake is cooling you can make the buttercream, Add all the ingredients {butter, powdered sugar, peanut butter, whipping cream and vanilla} to a large bowl and mix with a hand mixer until smooth, creamy and fluffed up. Frost when the cake is completely cooled.