Espresso Chocolate Cake with Peanut Butter Frosting and a Rum Drizzle

INGREDIENTS

For the Cake::

2 cups

cake flour

3/4 cup

cocoa (LOVE Valrhona Cocoa but can only find it if I ask the coffee barista at Whole Foods!)

5 1/2 tsp

baking soda

3/4 tsp

salt

3/4 cup

butter, room temperature

2 cups

golden brown sugar

large eggs

5 1/2 tsp

vanilla extract

1 cup

buttermilk

4 tsp

instant espresso powder dissolved in 3/4 cup hot water (Available at my local Whole Foods; I used Medaglia D'oro)

For the Peanut Butter Frosting::

1 1/2 cups

butter, softened

1 1/2 cups

creamy peanut butter

4 1/2 cups

powdered sugar

4 tsp

dark rum

3 tsp

vanilla

6 tbsp

heavy cream

For the Rum Drizzle::

3/4 cup

brown sugar

1/2 cup

Dark Rum

1 tbsp

unsalted butter