Heat oven to 350°F. Grease and flour a 13 x 9 inch pan
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Melt butter. Stir in chocolate until smooth and melted.
Add eggs, milk,chocolate mixture, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely.
Cover with the peanut butter mousse. Chill
Cover with a smooth layer of the ganache. Refrigerate about 4 hours before serving.
Peanut Butter Mousse
2 cups creamy peanut butter
8 oz cream cheese
1 1/2 cups sugar
1 tsp vanilla
Beat the peanut butter and cream cheese together until blended.
Add sugar slowly, beating well until all the sugar is incorporated.
Beat in the eggs one at a time, beating about 3 minutes after each addition.
Spread on cooled cake in a thick layer.
1 cup cream
12 ozs bittersweet chocolate, chopped
Bring cream just to a boil. Stir in chocolate until smooth. Spread over the peanut butter while still warm smoothing it as you go.
In retrospect, even though this is a very rich cake, I think I would give this a layer of caramel syrup between the cake and the peanut butter…just to see what that would be like…Chopped peanut butter cups on the top would be great as well.