Fudgy One-Bowl Chocolate Peanut Butter Cup Pretzel Cake.

Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

In a large mixing bowl combine the flour, sugar, unsweetened cocoa powder, baking soda and salt. Make a well in the center of the flour and add the eggs, buttermilk, canola oil and vanilla. Whisk to break up the eggs and then begin to incorporate the eggs and other ingredients into the flour. Mix until mostly smooth. Stir in the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.

Divide the batter among the two cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool.

To make the ganache, add the chocolate, cream and peanut butter to a small sauce pan. Set over low heat and melt until smooth, stirring often to prevent burning.

Place 1 cake layer, flat side up, on a plate or cake stand. Spread a single layer of pretzels over the cake and then a sprinkle of peanut butter cups (if using). Now take the ganache and drizzle about half of it overtop of the pretzels. Next place the second layer of cake on top and add another layer of pretzels. Drizzle with the remaining ganache and then finish with peanut butter cups. Allow the ganache to set for about 10 minutes or up to one day...OR just dig in!