1½ C flour
1½ C sugar
¾ C unsweetened cocoa powder
1½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
½ C milk
¼ C sour cream
2 Tbls canola oil
1 Tbls coconut oil
3½ tsp vanilla, divided
¾ C warm coffee
8 oz cream cheese, softened
1 C creamy peanut butter
9 Tbls powdered sugar (that's ½ C and 1 Tbls)
½ C heavy cream
5 C chocolate buttercream frosting
Preheat oven to 350˚. Coat 3 8" round cake pans with non-stick cooking spray; line bottoms with parchment paper and coat with non-stick cooking spray.
Whisk together dry ingredients in bowl of a mixer. Add eggs, milk, sour cream, canola oil, coconut oil and 2 teaspoons vanilla. Beat at low speed until blended. Gradually add coffee; mix until smooth.
Pour batter evenly into prepared pans. Bake 20-25 minutes. Cool in pans on wire racks 10 minutes; remove from pans to wire racks to cool completely. Remove parchment.
Beat cream cheese and peanut butter until creamy. Add ½ cup powdered sugar and 1 teaspoon vanilla; beat slowly until blended.
In a separate bowl, whip cream until soft peaks form. Add remaining powdered sugar and vanilla and continue beating until stiff peaks form. Gently fold into peanut butter mixture until smooth.
Spread half peanut butter mixture between each of the layers of cake. Frost with prepared chocolate frosting.
Serve immediately or cover and chill up to 3 days.