Instructions

• Preheat the oven to 325°F (163°C). Prepare a ¼ sheet pan by lining it with parchment paper and greasing it with cooking spray.
• Sift together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, Instant Clearjel, and unsweetened cocoa powder in a large mixing bowl.
• Whisk the wet ingredients: combine eggs, buttermilk, brewed coffee, vegetable oil, dark corn syrup, and vanilla extract in a separate bowl.
• Melt the salted butter in a microwave-safe bowl and whisk in the semi-sweet chocolate chips until completely smooth.
• Combine the wet and dry mixtures by gently folding in the melted chocolate mixture until the batter is smooth.
• Pour the batter into the prepared pan and let it rest at room temperature for 5-10 minutes.
• Bake for 16 minutes at 325°F (163°C). Lower the oven temperature to 300°F (149°C) and continue baking for an additional 8-10 minutes.
• Freeze the baked cake: wrap it in plastic wrap and place it in the freezer for 2 hours or overnight.
• In a mixing bowl, cream together the cream cheese, salted butter, and shortening. Gradually add the powdered sugar, peanut butter, vanilla extract, and heavy cream.
• Layer the chilled cake with the peanut butter frosting, applying a crumb coat to lock in any stray crumbs and finish with a generous layer of frosting.