Preheat your oven to 350°F (175°C) and prepare four 8-inch round cake pans by lining them with parchment paper and spraying with non-stick spray.

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix the warm water, buttermilk, eggs, vegetable oil, and vanilla extract until completely smooth.

Gradually combine both mixtures, stirring until just blended, then evenly divide the batter among the prepared pans.

Bake for 22-25 minutes, checking for doneness with a toothpick.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

Turn the layers out onto a wire rack and chill in the freezer for 30 minutes.

For the peanut caramel, combine granulated sugar in a saucepan over low to medium heat and allow it to melt gently.

Carefully whisk in unsalted butter, heavy cream, and a pinch of salt until fully incorporated.

Let the caramel cool slightly before using.

To prepare the peanut butter buttercream, combine unsalted butter and peanut butter, and beat until fluffy.

Gradually add powdered sugar and heavy cream until desired texture is achieved.

Start stacking your cooled cake layers, spreading peanut butter buttercream on top of each layer.

Drizzle homemade peanut caramel between the layers.

Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20-30 minutes.

For the chocolate ganache, heat heavy cream until it just begins to simmer, then pour over chocolate chips.

Stir until smooth and shiny, then pour over the chilled cake.

Finish by sprinkling with chopped salted peanuts and mini Snickers bars.