Chocolate cake with peanut butter

Ingredients:

• 2 cups premium flour
• 1.5 tsp baking powder
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 1 cup of sour milk or kefir
• 1/4 cup vegetable oil
• 1.5 tsp vanilla extract
• 3 large eggs
• 1 and 3/4 cups sugar
• 1.5 cups creamy peanut butter, warmed
• 2 tbsp. milk chocolate granules

Preparation:

1. Preheat oven to 350°F (175°C). Line a 10 x 15-inch baking sheet with parchment paper and spray with cooking spray.
2. Whisk the flour, baking powder, baking soda, and salt in a bowl until evenly distributed. Combine the buttermilk, vegetable oil, and vanilla extract in a measuring cup.
3. In a large bowl, beat the eggs and sugar with a mixer until very pale and thick, about 5 minutes. Add the flour mixture in three additions, alternating with the soured milk mixture, beginning and ending with the flour.
4. Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake until the top is deep golden brown and a wooden skewer inserted into the center comes out clean, 20-25 minutes.
5. Spread the peanut butter on top and spread it evenly over the cake until it melts. Transfer the cake to a wire rack and cool completely.
6. Place the chocolate chips in a microwave-safe bowl and heat, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter layer and spread it evenly with an offset spatula. Refrigerate the cake to set, about 20 minutes.
7. Cut the cake into squares and refrigerate until ready to serve.