Preheat oven to 350°F.

Spray a 9”x13” baking pan generously with nonstick baking spray. Line bottom of the pan with parchment paper. (Tip: The parchment paper makes it easier to remove the cake once it’s baked.)

Using a large bowl, add all of the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder and salt); stir until well combined.

Using a separate bowl, add all of the wet ingredients (vegetable oil, coffee, water, eggs and vanilla extract); stir until well combined.

Pour liquid mixture into the bowl with the dry ingredients; stir until well combined. Fold chocolate chips into batter. (Note: The mini chocolate chips will be saved to garnish cake once it is baked.)

Transfer batter into prepared pan.

Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.

Let cake cool completely in pan before turning cake out onto plate or serving tray.

Using a medium bowl, add all glaze ingredients (powdered sugar, peanut butter, milk and vanilla extract).

Using an electric hand mixer, beat on low speed until mixture is well combined. Increase speed to medium and beat for 1-2 more minutes.

Using an offset spatula, spread frosting over chocolate cake. While frosting is still wet, sprinkle mini chocolate chips on top.