YIELD: 12 funny bones
To make the cake, preheat the oven to 350º F. Line a 1/4 sheet pan with parchment paper and spray with cooking spray.
Whisk together sugar, both cocoa powders, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, vanilla extract and buttermilk. Pour the wet ingredients into the dry, mix well.
Pour the batter onto the sheet pan and smooth evenly. Bake for 25-30min until it spring back when pressed lightly. Cool on a wire rack.
Make the peanut butter frosting, beat the butter until fluffy, add the peanut butter, beat. Beat in 2 cups of the powdered sugar, vanilla extract and salt. Beat in the remaining powdered sugar ½ cup at a time, alternating with the heavy cream until smooth. Spread the frosting over the fully cooked cake. Store in the fridge to cool completely. Slice into 12 long rectangles.
To make the ganache, place chocolate chips into a glass bowl. Warm the whipping cream until it just starts to simmer. Pour the cream into your bowl of chocolate and let sit for about 30 seconds. Whisk it together until there are no bits of chocolate left. Cool ganache at room temperature for 10-20 minutes. Pour and drip over each rectangle and chill. Serve cold.
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