• Preheat oven to 350º F. Line a 9x13 metal baking pan with parchment paper and set aside.

Make the cake batter.

• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup Dutch processed cocoa powder, 2 teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon fine sea salt
• To the dry ingredients add milk, oil, sour cream, eggs, and vanilla. Stir until well combined. The batter will be thick, similar to the texture of brownie batter.
  ¾ cup whole milk, ½ cup vegetable oil, ¼ cup full-fat sour cream, 2 large eggs, 2 teaspoons vanilla extract
• Add hot coffee to the batter, carefully mixing with a whisk until well blended. The batter will now be very thin.
  1 cup hot coffee

Bake the cake.

• Pour the cake batter into the prepared cake pan.
• Bake the cake for 30-35 minutes, or until the top sprigs back when gently poked and a cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs.
• Let the cake cool completely in the pan on a wire rack.

Make the frosting.

• Once the cake has cooled, make the frosting. In the bowl of a stand mixer using the paddle attachment (or in a large bowl using an electric hand mixer), beat peanut butter, cream cheese, and butter on high speed until smooth, about 1 minute.
  ⅔ cup peanut butter, 6 ounces full-fat block cream cheese, 5 Tablespoons unsalted butter
• Add vanilla and salt and beat to combine.
  2 teaspoons vanilla extract, 1 pinch fine sea salt
• With the mixer running on low speed, slowly add confectioners' sugar until all the sugar is added. Then beat on high speed until the mixture is well combined and creamy.
  2 cups confectioners' sugar

Decorate the cake.

• Place the chocolate chips and whipping cream in a small microwave-safe bowl. Heat the mixture in the microwave for 30 seconds on 70% power. Stir until the chocolate is fully melted and the mixture is well blended. If needed, continue to microwave in 10 second increments on 70% power. Set aside to cool slightly.
  2 Tablespoons semisweet chocolate chips, 1 Tablespoon heavy whipping cream
• Spread the frosting over the top of the cake using a large offset spatula.
• Sprinkle the peanut butter cups over the top of the frosted cake.
  8 Reese's Miniature Cups, ¾ cup Reese's minis
• Using a piping bag or spoon, drizzle the chocolate ganache over the top of the cake.
• Add peanut butter to another small microwave-safe bowl. Heat it in the microwave for 10-15 seconds on 50% power. The peanut butter should be pourable but not completely liquidy.
  2 Tablespoons peanut butter
• Using another piping bag or spoon, drizzle the melted peanut butter over the top of the cake.
• Slice and serve!