Preheat the oven to 350 degrees. Grease 3 9” cake pans and line with parchment paper.

Over a large bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

In a small bowl, whisk together the chocolate and hot coffee until the chocolate is smooth. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy, about 4 minutes. Scrape the sides of the bowl as needed. With the mixer on low, add the eggs one at a time until well incorporated. Mix in the vanilla extract and chocolate. Whisk together the buttermilk and sour cream. Slowly add the flour mixture and buttermilk mixture a little at a time starting and ending with the flour mixture until well incorporated.

Evenly pour the batter into the cake pans and smooth out the tops. Bake for 30-35 minutes until a toothpick comes out clean. Remove the pans from the oven and let cool for 15 minutes then turn the cake layers onto a wire rack to cool completely.

For the frosting, beat the butter and peanut butter in the bowl of a stand mixer fitted with the paddle attachment until smooth, about 3 minutes. Mix in the vanilla extract and salt until combined. Add in the confectioners’ sugar a little at a time until incorporated. Mix in the heavy cream until smooth. Apply the frosting to the cooled cake.