Peanut Butter Chocolate Bumpy Cake

Directions

1. Preheat the oven to 350°F. Grease a 9x13-inch pan; set aside.
2. For the cake: In a large mixing bowl, whisk together the cocoa and hot coffee until smooth. Whisk in the oil and buttermilk until combined.
3. Using a hand mixer, add the baking soda and salt and beat for 30 seconds. Then add the vanilla and eggs, mixing just until smooth. Add the sugar and flour and beat for 2 minutes at medium speed.
4. Pour into the prepared pan. Bake for 33-35 minutes, or until the top springs back when lightly pressed and the edges just begin to pull away from the pan.
5. Remove from the oven and cool for 30 minutes on a wire rack, then place in the freezer for 30 minutes.
6. For the peanut butter buttercream: In a medium mixing bowl, beat the butter, peanut butter, and salt together until lighter in color, about 2 minutes. Add the powdered sugar and vanilla and beat until the frosting is fluffy, then add 1 tablespoon of milk if needed for a smooth consistency.
7. Transfer the frosting to a piping bag with a 1/2-inch round tip. If soft, chill in the refrigerator for 5-10 minutes.
8. Pipe the buttercream across the cake's shorter side (9") in 1/2"-diameter strips, one inch apart. Return to the freezer while you prepare the frosting.
9. For the fudge frosting: In a medium saucepan with a heavy bottom, combine the buttermilk, dark corn syrup, 1/2 cup of butter, cocoa, and salt over medium heat.
10. Bring to a boil and cook for 2-3 minutes, until the bubbles make a snapping sound as they pop (or until the mixture reaches 235°F). Immediately stir in the remaining butter, one tablespoon at a time, until incorporated.
11. Turn the heat to low and whisk in the powdered sugar until it melts and the frosting is smooth and glossy. Remove from the heat, stir in the vanilla.
12. Remove the cake from the freezer. Immediately drizzle the frosting over the surface of the cake, covering all the buttercream and tilting to fill in any gaps. If needed, gently rewarm the icing and pour again.
13. Refrigerate cake until ready to serve, slicing into 24 pieces. Store any leftovers tightly covered in the refrigerator for up to a week.