Layered chocolate chip cookie and peanut butter cake

Ingredients:

Cookie

• 4.5 cups premium flour
• 2/3 cup dark cocoa powder
• 2 teaspoons of baking soda
• 2 teaspoons fine salt
• 330 g of butter at room temperature
• 3 cups brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups dark chocolate chips
• 0.5 cups honey-glazed peanuts, chopped
• Special equipment: small pastry spatula

Glaze

• 220 g of butter at room temperature
• 1 cup creamy peanut butter
• 2 cups powdered sugar

Chocolate ganache

• 120 g dark chocolate, finely chopped
• 1/3 cup heavy cream
• 1 tbsp (15 g) butter

Preparation:

1. Preheat oven to 175°C.
2. CookieIn a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another large bowl, beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 6 minutes. Add the eggs one at a time to the butter mixture, beating after each addition, then beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until completely combined. Fold in the chocolate chips by hand.
3. Form the dough into 6 balls (about 1.5 cups each). Place 4 balls on 2 baking sheets (2 balls per sheet). Flatten them with your hands to form flat circles 6 inches in diameter; the circles should be 2 inches apart. Bake until set, 12-14 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining 2 balls of dough.
4. GlazeMeanwhile, in a large bowl, beat the butter and peanut butter with an electric mixer on medium speed until light and fluffy. Slowly add the powdered sugar, about 1/2 cup at a time, beating well after each addition, until combined.
5. Assemble the cakePlace one cookie on a cake stand or plate and spread some frosting on top. Place another cookie on top and spread some more frosting. Repeat with the remaining cookies and frosting, spreading the last layer of frosting evenly over the top of the cake.
   
   GanachePlace the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour it over the chocolate and let it sit for 5 minutes, then stir until the chocolate melts and the mixture is smooth.
6. Pour the ganache over the top of the cake and smooth it down the sides with a small offset spatula. Decorate the rim of the cake with peanuts. Let it sit at room temperature for 10 minutes to allow the chocolate to set.