THIS RECIPE SERVES 16 AND IS MADE IN A 9 X 13 PAN - Delicious chocolate cake topped with peanut butter straight from the jar and topped with a two ingredient chocolate ganache frosting!
Preheat oven to 350 degrees and spray a 9 x 13 cake pan with non stick spray.
For Chocolate Ganache Frosting
Pour chocolate chips in microwave safe bowl and microwave for one minute until just soft.
In another microwave safe bowl heat cream until it just begins to simmer around the edges. About 2 minutes. Pour hot cream over chocolate chips and let sit for 2-3 minutes
Using a wire whisk, mix well. Chocolate will melt and will become a creamy consistency. Be patient, it takes a bit of stirring
Add vanilla. Coo ganache l in fridge while cake is baking, this will thicken it up.
In large mixing bowl combine egg, sugar, sour cream, vegetable oil and vanilla until well blended.
Add cocoa powder and coffee. Mix until no lumps are evident.
Add flour, baking soda, baking powder and salt. Mix until combined. Pour into prepared pan.
Bake for 30-35 minutes or until a wooden toothpick inserted into he center comes out clean.
Completely cool cake. Spread peanut butter on top of cooled cake with spatula. Chill until peanut butter is firm to the touch.
Top with cooled chocolate ganache. If your ganache is to firm, microwave for 10 seconds at a time stirring until spreadable but not heated through.
Chill for 30- 60 minutes, slice and serve!