As per the above, start by making my chocolate cake with chocolate buttercream frosting, the only difference is that you need to use melted milk chocolate in place of cocoa in the chocolate buttercream and made it into milk chocolate buttercream. I made a half recipe of the filling for my peanut butter pie and put it in between the layers of the cake. A generous sprinkling of sea salt and this is one of the best cakes I have ever made in my entire life. And the most fattening. It is a birthday, who cares?

Bake your chocolate cake layers and let cool. If you want to use a boxed chocolate cake mix, I will not tell. Promise.

Do as I say, not as I do. My cake had borderline stability issues. I should have either cut the cake layers in half and did the peanut butter filling twice or inserted dowels into the cake to keep it upright. Chill the cake for a few hours to make sure everything is nice and firm.

Make the buttercream replacing the cocoa with cooled melted milk chocolate.

Ice the cake with the milk chocolate buttercream. See how I am leaning? Part of it is the camera angle, but part of it is a lopsided cake. I want to stick my face in this bowl right about now.

You can make the edges fancy by piping the extra frosting on the edges.

Sprinkle the top with sea salt. It absolutely brings out all of the flavors and it does not make it salty, but more chocolatey and peanut buttery. It makes it even more delicious. As if milk chocolate and peanut really need to taste better.