Line the bases of two deep, round 18-centimetre layer cake tins with discs of non-stick paper and heat the oven to 180C or 160C fan-forced.
Put the dates in a bowl, pour the boiling water in then leave for five minutes. Add the peanut butter and unsalted butter then puree in a food processor until smooth.

Pour the date mixture into a bowl and beat in the sugar and cocoa, then the eggs and vanilla. Sift the flour with the baking soda and baking powder, then fold in until just combined.
Divide the mixture evenly between the tins and bake for about 30 minutes. Cool down completely.

🌻For the ganache:
boil the cream, stir in the sugar then pour over the chopped chocolate in a bowl. Add the peanut butter then stir slowly until the chocolate dissolves. Leave until almost set, then spread and assemble the cakes while the ganache is thick and smooth.