Chocolate-Peanut Butter Fun Cake
['Nonstick vegetable oil spray', '1 1/4 cups all-purpose flour', '1 cup sugar', '3/4 cup natural unsweetened cocoa powder', '1 1/2 teaspoons kosher salt', '1 teaspoon baking soda', '1/4 cup vegetable oil', '1 teaspoon vanilla extract', '1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)', '1/2 cup sugar', '1/4 cup egg whites (from about 2 large eggs)', '1 1/2 teaspoon vanilla extract', '1/4 cup creamy peanut butter', '6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4" cubes', 'Kosher salt', '1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)', '1/4 cup chopped unsalted, dry roasted pinenuts', 'An 8x8x2" cake pan']
Preheat oven to 350°F. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35-40 minutes. Let cool completely in pan on a wire rack.
Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3-4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5-6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.
Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Cut into 2" squares.
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