Prep & Preheat:

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch pan with nonstick spray and set aside.

Mix Dry Ingredients:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients:

1. In a separate bowl, whisk eggs, buttermilk, oil, vanilla, and almond extract until smooth.
2. Pour wet mixture into dry ingredients and stir until just combined.

Incorporate Peanut Butter & Coffee:

1. Warm peanut butter slightly if needed to soften and fold into the batter in blobs (don’t fully mix—creates ribbons).
2. Stir in warm coffee until batter is smooth.

Bake:

1. Spread batter evenly in the prepared pan.
2. Bake 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
3. Let cake cool completely in pan on a wire rack.

Make the Ganache Frosting:

1. In a small saucepan, heat heavy cream over medium until it simmers around the edges.
2. Place chocolate chips in a heatproof bowl, pour hot cream over, and let sit 1 minute.
3. Stir until smooth, then whisk in vanilla, salt, and butter until glossy.

Frost & Top:

1. Pour ganache over cooled cake and spread evenly with an offset spatula.
2. Immediately sprinkle with chopped peanuts and arrange halved peanut butter cups on top.

Serve:

1. Slice into 16 squares. Serve at room temperature or slightly chilled.