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Cook's note: Use good quality chocolate.
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Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
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(If silicon: place on a metal baking sheet.
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If metal: line with waxed paper.)
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As the oven preheats, begin to make the cake batter.
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Dissolve the cocoa into the espresso.
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Stir the buttermilk into the cocoa mixture and set aside to cool.
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Whisk together the flour, baking soda and salt.
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In another bowl, beat the butter with an electric mixer at medium speed for about 6 minutes, while gradually adding the sugar.
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(Use the paddle attachment for a stand mixer.)
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The butter mixture should be light and fluffy.
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Slowly add the eggs and vanilla to the butter, while continuing to beat.
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Be sure to scrape down the sides of the bowl as you go, so all the ingredients get incorporated.
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Fold the flour and cocoa mixtures into the butter mixture with a rubber spatula, alternating from flour to cocoa in the following order: 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture; 1/2 cocoa mixture; 1/3 flour mixture.
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Do not overmix!
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Pour half of the finished batter into each of the cake pans and level the tops with the spatula.
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Bake for 40 minutes in the center of the oven, rotating halfway through.
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Check with a wooden toothpick for doneness.
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Cool for at least 15 minutes before inverting onto a baking rack to cool completely.
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Make the buttercream: With an electric mixer beat the peanut butter and butter in a large bowl until creamy.
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Add the powdered sugar and beat until spreadable.
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With a serrated knife halve the two layers making 4.
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Place 1 cake layer top down on the rack and spread 1/3 of the buttercream to the edges of the layer.
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Top the first cake layer with another and repeat with the buttercream.
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Continue layering with the remaining layers and buttercream, ending with cake.
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Refrigerate covered in plastic wrap for at least 3 hours and up to overnight.
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Remove the cake from the refrigerator and carefully transfer to a wire rack over a sheet pan.
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(Line the space under the rack with some old newspaper, for easy cleanup.)
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To make the ganache, chop the butter and scatter it into the chocolate pieces in a large bowl.
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Heat the cream and corn syrup in a saucepan over moderate heat.
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As soon as the cream mixture begins to boil, pour it over the chocolate mixture and begin stirring vigorously.
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When the chocolate has melted and is combined thoroughly with the cream, stir in the vanilla.
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Quickly begin pouring the ganache over the top of the cake, allowing it to flow down and cover the sides.
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(You may use a metal frosting spatula to smooth the top and sides.)
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Pack the chopped peanuts onto the ganache to cover the sides of the cake, leaving the chocolate on top exposed.
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Store in the refrigerator.
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Serving suggestions: I like to reserve a little of the buttercream and a handful of whole honey roasted peanuts to decorate the top of the cake.
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Try using a star tip to pipe points of buttercream in a circle, bordering the top of the cake.
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Then, set peanuts into the buttercream border to form an interesting design.
