For the Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder (Dutch-process or natural)

1 ½ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 cup granulated sugar

¾ cup packed light brown sugar

¾ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 cup sour cream

¾ cup hot coffee (enhances chocolate flavor) use hot water if you don’t want to use coffee.

For the Peanut Butter Frosting:

¾ cup unsalted butter, softened

¾ cup creamy peanut butter

2–2 ½ cups powdered sugar

2–3 tbsp milk or cream

1 tsp vanilla extract

Pinch of salt

Optional Garnishes:

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Preheat oven to 350°F. Grease and line a 9x13 baking pan with parchment for easy removal.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add sugars, oil, eggs, and vanilla. Mix until combined with a silicone spatula; the batter will be thick. Stir in sour cream until smooth.
Carefully whisk in hot coffee until the batter is thinner and glossy.
Pour batter into prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick comes out clean with a few moist crumbs. Do not overbake! Cool completely in the pan on a wire rack before frosting.
To make the frosting, beat butter and peanut butter until smooth and creamy. Gradually add powdered sugar, alternating with milk or cream and vanilla, until light and fluffy. Add a pinch of salt to balance the sweetness.
Spread frosting over cooled cake with an offset spatula. Add optional garnishes if desired. Slice and serve!