Chocolate Peanut Butter Poke Cake

Make the batter. Heat the oven to 180°C (160°C fan) and grease a 23x33 cm baking tin. Whisk the sugar, flour, cocoa, bicarbonate of soda, salt and espresso powder together in a large bowl. In a separate bowl, whisk the water, oil, vinegar and vanilla. Pour the wet mixture into the dry ingredients and stir until thoroughly combined, then pour the batter into the tin.

Bake the cake. Bake for 30-35 min, until a cocktail stick or thin knife inserted into the centre comes out clean or with just a few moist crumbs clinging to it.

Make the ganache. Combine the peanut butter, chopped chocolate and cream in a heatproof glass jug. Microwave on medium power for 1 min, then stir until smooth and shiny; if bits of chocolate remain, microwave 30 sec more at half power and stir again (the ganache will be thin). Alternatively, heat the cream in a saucepan until simmering, pour it over the peanut butter and chocolate, let sit 30 sec, then stir smooth.

Poke and fill the cake. Use the handle of a wooden spoon to poke about 45 holes through the cake, roughly 2.5 cm apart, pushing all the way to the bottom. Drizzle the ganache into the holes until they are filled, then pour the rest over the top and spread it into an even layer with an offset spatula, topping off any holes as you go.

Cool. Let the cake cool uncovered on a wire rack at room temperature until the bottom of the tin is completely cool to the touch, about 2 hours.

Make the topping and finish. Whisk the cold cream and vanilla until small bubbles form on the surface, about 20 sec. Sift in the icing sugar and whisk to soft peaks that leave defined tracks. Fold in the peanut butter until smooth and spreadable; the cream will deflate somewhat, which is normal. Dollop the topping over the cake and spread to the edges with the offset spatula, then sprinkle with the peanuts and mini chocolate chips. Slice and serve at room temperature.