• Preheat oven to 350 F. Grease and line two 8-inch round cake tins with parchment paper.
• In a large mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Then add the sugars. Whisk together.
• In a separate mixing bowl, add the buttermilk, oil, vanilla and eggs. Whisk together.
• Add the wet ingredients to the dry ingredients. Start to fold together, slowly pour in the hot water, and continue to mix until all the ingredients are incorporated.
• Divide the mixture into two cake tins and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Leave for 10 minutes before gently removing the cakes from their tins and leave them to cool completely on a wire rack.

Peanut Butter Frosting

• In a large mixing bowl, use an electric mixer to beat the butter and peanut butter on medium speed until creamy and smooth. Beat in half the powdered sugar. Add 1 or 2 T. of milk to help loosen up the mixture.
• Add the rest of the powdered sugar and continue to beat until creamy. Add a 1 T. of milk as needed.
• Trim the tops of your cakes using a serrated knife, so they are nice and flat. Place one cake onto cake plate. Cover the first cake layer with a generous amount of frosting on top and spread it out, going right to the edges.
• Place the remaining chocolate cake layer upside down on top. Then gently frost the sides and top of the cake using a spatula. Use a cake scraper to gently remove extra frosting from the sides. Top with a ring of peanut butter cups.