Chocolate wafer cake with peanut butter

Ingredients:

• 1 package (450 g) chocolate cake mix (+ additional ingredients needed)
• 110 g unsalted butter at room temperature
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1/3 cup heavy cream
• 1 tbsp vanilla extract
• 4 large chocolate peanut butter wafer bars, such as Butterfinger
• Special equipment: waffle iron for round waffles

Preparation:

1. Preheat a waffle iron to medium heat. Mix the chocolate cake batter according to the package instructions.
2. Pour 1/2 cup of batter into the center of the waffle iron, close the lid, and cook until the waffle is set and springs back when lightly pressed, 2 to 2.5 minutes. Remove the waffle from the iron with a fork and transfer it to a wire rack to cool completely, about 10 minutes. Repeat with the remaining batter to make a total of 7 waffle irons.
3. Meanwhile, in a large bowl, beat the butter and peanut butter with a mixer on medium speed until light and fluffy. Gradually add the powdered sugar, about 1/2 cup at a time, beating between additions until fully incorporated. Add the cream, vanilla extract, and 1/2 teaspoon salt and beat until smooth. Finely chop 1 chocolate bar (about 1 cup) and fold the pieces into the cream. Transfer the cream to a pastry bag or a resealable plastic bag and snip off the tip.
4. Place one wafer layer on a cake stand or plate. Pipe a layer of frosting onto the layer, completely covering it, and top with another wafer layer. Repeat with the remaining frosting and wafer layers.
5. Cut the remaining chocolate bars into ten 1-cm-thick pieces (set aside the crumbs) and use them to decorate the edge of the cake. Coarsely chop the remaining chocolate bar pieces and pile them and the crumbs in the center of the cake. Refrigerate the cake for at least 2 hours to set completely. Bring the cake to room temperature 1 hour before serving.