My Favorite Easy Chocolate Snack Cake With Chocolate Peanut Butter Ganache

Preheat your oven to 350°F.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, mini chocolate chips, instant chocolate pudding, baking soda, instant coffee, and salt until there are no visible lumps of flour or cocoa powder. Set aside.
1½ cups all-purpose flour, 1 cup white granulated sugar, ½ cup unsweetened cocoa powder, ¼ cup mini semi-sweet chocolate chips, 2 tbsp instant chocolate pudding, 1 tsp baking soda, ½ tsp instant coffee, ½ tsp salt
In a 2-cup measuring cup, whisk together the milk, avocado oil, vinegar, vanilla extract, and sour cream.
1 cup milk, ⅓ cup avocado oil, 1 tbsp white vinegar, 2 tsp vanilla extract, 2 heaping tbsp sour cream
Pour the wet ingredients into the bowl of dry ingredients. Whisk until well combined with no lumps.
Spray a 9" x 9" cake pan with baking spray. Pour the cake batter into the pan and smooth it into an even layer using a spatula. Tap the pan on the counter a couple times to release any trapped air bubbles.
Bake on the center rack of your oven at 350°F for 22-24 minutes. Test if the cake is done by sticking a toothpick in the center. It should come out clean or with a couple moist crumbs stuck to it when the cake is completely baked. Do not overbake!
Let the cake cool for about 20 minutes before topping it with a ganache, traditional frosting, or a sprinkle of powdered sugar.

Put all ingredients in a microwave safe bowl and microwave on high for 30 seconds. Stir well.
1 cup semi-sweet chocolate chips, ½ cup milk chocolate chips, ¼ cup milk, ¼ cup heavy cream, 3 tbsp creamy peanut butter
Continue to microwave in 20-second intervals, stirring well in between, until the mixture is very smooth.
Option 1: While the cake is still slightly warm from the oven, pour the ganache on it and spread it into an even layer.
Option 2: Allow the ganache to cool for about 5-10 minutes, or until it starts to thicken. Then, whip it using a hand mixer until it reaches a slightly lighter, more frosting-like consistency. Use an offset spatula to spread it on the snack cake.