Preheat the oven to 175°C and line a 24 x 32 cm baking pan with parchment paper. In a bowl combine flour, sugar, baking soda and salt. Melt the butter in a pan and then add sifted cocoa powder, buttermilk, water and vanilla extract to it. Mix until combined. 

Add the butter mixture and eggs to the flour mixture and whisk until the batter is uniform. Pour the batter to the prepared baking pan and distribute evenly.

 Bake for 20-25 min. Insert a knife or a toothpick to the center of the batter, if it comes out clean with no wet batter it’s done. Let it cool and prepare the ganache in the meantime.

Warm up the cream until almost boiling, remove from the heat and add chopped chocolate and peanut butter. Leave for 1 minute and then whisk until you get a smooth ganache. If the chocolate doesn’t melt all the way through, heat up the ganache until it does.

Smear the ganache over the chocolate cake and leave for 1-2 hours to set (or eat right away, I won’t judge). Enjoy :))