Peanut Butter Drip Cake

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For The Sponge
80g dark cocoa powder (we used Green & Blacks)
350g light muscovado sugar
1 tbsp espresso powder
300ml boiling water
300g unsalted butter, softened, plus extra for greasing
150g dark chocolate, roughly chopped
Six medium free-range eggs, fridge-cold, beaten
1 tbsp vanilla bean extract
220g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
For the peanut buttercream
225g unsalted butter, softened
250g smooth peanut butter
375g icing sugar
1 tsp vanilla extract
½ tsp fine sea salt
2 tbsp milk

Method for the chocolate ganache
150g dark chocolate (at least 70%
cocoa solids), finely chopped
300ml double cream
You’ll also need 3 x 20cm sandwich tins, greased and base-lined with non-stick baking paper & an electric mixer