Instructions

1. Preheat oven to 350°F. Grease and line three 6-inch cake pans with parchment paper and set aside.
2. In a medium bowl, combine cocoa powder, flour, both sugars, baking soda, and salt, whisking to combine. In a separate bowl, combine vegetable oil, eggs, stout, and vanilla extract.
3. Gently fold the dry ingredients into the wet, whisking until thoroughly combined and no lumps remain. Pour batter evenly into prepared pans (about 2 cups of batter each).
4. Bake cakes for 30 minutes, or until a knife inserted into the center of the cakes comes out clean. Remove from oven and allow to cool completely before frosting.
5. Using an electric mixer or stand mixer, beat the peanut butter and unsalted butter together until fluffy, about 30 seconds. Add in the powdered sugar and 2 tablespoons of milk, then beat for 30 more seconds. If the frosting is too thick, add in 1-2 more tablespoons of milk.
6. Frost cake by placing first cake layer onto a cake stand and topping with 1 cup frosting. Spread evenly, then repeat with two additional layers. On the top layer, only use 1/2 cup frosting. Then, use the remaining frosting to create a thin layer on the sides of the cake, using a blunt knife to spread evenly. Place into fridge or freezer while you make the ganache.
7. To make the ganache, heat the cream over a double boiler on low heat. Once the cream is scalding (near boiling but not boiling), remove from heat and stir in chocolate chips. Remove cake from fridge/freezer and drizzle frosting over the cake’s edges, then over the entire top, again using a blunt knife to smooth things over evenly. Top with some crumbled pretzel pieces and cut up Snickers bar!