• Preheat the oven to 170°C (340°F). Grease and line two or four 7" cake tins with parchment paper.
• In a bowl, mix self-raising flour, cocoa powder, and baking powder until well combined. Set aside.
• In a separate bowl, add the butter and beat it for about 1 minute. Add the sugar and beat the mixture using a stand or hand mixer for 3-5 minutes until it turns white or pale yellow.
• Add one egg to the butter and sugar mixture, mixing until fully incorporated. Repeat with the remaining eggs.
• Fold or whisk half of the flour mixture into the egg mixture, then add half of the milk, mixing to loosen the batter's consistency. Incorporate the remaining flour mixture until the batter achieves a silky texture with some lumps. Be cautious not to overmix.
• Pour equal portions of the batter into each prepared tin. Bake in a preheated oven for 30-35 minutes. After 20 minutes (not before), test the cakes by inserting a skewer. If it comes out clean, the cakes are done.
• Gently place the cakes upside down on a cooling rack. Let the cakes cool completely for at least 2 hours.

Peanut Buttercream

• While the cake cools, prepare the peanut butter buttercream. Add unsalted butter and smooth peanut butter to a bowl and whisk for 2 minutes or until combined. Next, add half of the icing sugar and whisk until just incorporated. Then, add the remaining icing sugar, vanilla extract, and a pinch of salt, whisking well for 3-5 minutes. Remove 1.5 cups of the buttercream and add a few drops of blue food coloring, mixing with a spoon. Add a few drops of yellow food coloring to the remaining buttercream, mixing until fully incorporated.

Assemble Cake

• Once the cake has cooled, place one layer of cake on a cake board or plate.
• Spread a layer of peanut butter frosting on the cake. Place another layer of cake on top.
• Frost the entire cake with peanut butter buttercream and smooth the edges.

Decorate

• Pour chocolate drip (see notes) on top of the cake, creating a drip effect on the edges. Let the cake set in the fridge for 30 minutes.
• Use a piping bag and nozzle filled with blue frosting to pipe swirls around the edges of the cake.
• Add peanut M&Ms around the bottom and the top of the cake. Place a pack of peanut M&Ms in the middle (wash the pack and let it dry before placing it on the cake).