Place finely chopped chocolate in a heatproof and microwave-safe mixing bowl.

Into a saucepan, add the cream and peanut butter. Heat over medium heat until the mixture starts simmering. Then, whisk to incorporate the peanut butter into the cream.

Pour the cream and peanut butter mixture into the bowl with the chocolate. Whisk until the chocolate has melted and emulsified with the cream. If the chocolate hasn’t melted completely, heat the mixture in the microwave for 10-15 seconds, then whisk again.

Once the mixture has a homogeneous consistency, cover it with plastic wrap so it touches the surface of it.

Refrigerate for at least 6 hours or overnight.

Before assembling the cake, whip the ganache for 10 -20 seconds to achieve a soft and fluffy consistency and use it.

Preheat the oven to 160°C (320°F). Line the bottom and the sides of an 8” (20cm) springform pan with parchment paper.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In a stand mixer fitted with a paddle attachment (or you can use a large mixing bowl and a hand mixer), add the butter and sugar. Beat on medium-high until pale and fluffy. Then, add the oil and beat until fully incorporated.

Add the peanut butter and beat until you reach a homogenous consistency.

Add the egg and beat until fully incorporated and emulsified.

Add the dry ingredients in three parts alternating with the milk, starting and ending with the dry ingredients, while beating on low until a homogenous and silky consistency is reached. The pattern should look like this – dry/milk/dry/milk/dry.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool down in the pan until safe to handle. Then, place the cake onto a cooling rack to cool down completely.

Spread or pipe the ganache on top of the cake and refrigerate for at least an hour before serving.