Preheat oven to 375 degrees. Spray a 8-inch round cake pan with non-stick spray and cut a piece of parchment to fit the bottom of the cake pan. Set the prepared pan aside.

Place the chopped chocolate in a large microwave safe bowl with the butter. Heat at 50% power for 1 minute. Stir well and melt at 50% power for 30 seconds. Stir well and repeat melting and stirring process for 15 second intervals until the chocolate is completely melted and smooth.

Stir in the sugar, salt, coffee, and vanilla extract. Mix in the eggs one at a time until completely combined.

Sift in the cocoa powder and cocoa PB2 and mix until incorporated.

Transfer the batter to the prepared baking pan and bake at 375 degrees for 22-25 minutes (there will be a thin crust on top when done – do not over bake!

When the cake is done, cool in the pan for 5 minutes then invert it onto a cake stand and cool completely.

When the cake is cooled and ready to be served, combine the powdered sugar and PB2 and dust over the top of the cake. Serve with chocolate covered peanuts and whipped cream, if desired.