This Peanut Butter Dong Dong Cake is a variation of my favorite childhood treat!
In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
Pour the cream into a mixing bowl and beat with an electric mixer until peaks form about 2-3 minutes. Scoop the whipped cream into a small bowl and place in refrigerator.
Combine the cream cheese, peanut butter, and vanilla in a mixing bowl and beat until smooth, 1-2 minutes.
Add confectioners sugar and beat again for another minute.
Add the milk and beat until smooth, about 20-30 seconds.
Fold the chilled whipped cream into the peanut butter mixture and stir until combined.
Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.
(Ganache should be cool when pouring over cake)
When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.
When ready to assemble cake, spread peanut butter filling over one layer of chocolate cake, then set the other layer on top.
Chill. Cover with prepared ganache.
Chill cake until ready to serve.