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Cake:
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1. Preheat oven to 350 degrees F. Butter bottoms and sides of three 8-inch round cake pans. Line bottom of each pan with parchment or waxed paper and butter paper.
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2. Sift flour, sugar, cocoa powder, baking soda, and salt into bowl. Whisk to combine well. Add oil and sour cream and whisk to blend. Gradually beat in water. Blend in vinegar and vanilla. Whisk in eggs and beat until well blended. Scrape down sides of bowl so batter is well mixed. Divide among 3 prepared cake pans.
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3. Bake 30-35 minutes,or until toothpick comes out almost clean. Let cool in pans for about 20 minutes. Invert onto wire racks, carefully peel off paper liners, and let cool completely.
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4. To frost cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of frosting evenly over top. Repeat with next layer. Place last layer on top and frost top and sides of cake with remaining frosting.
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5. To decorate with glaze, put cake plate on a large baking sheet to catch drips. Pour glaze over top of cake, and using an offset spatula, spread it evenly over top just to edges so that it runs down sides of cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow glaze and frosting to set completely. Remove about 1 hour before serving. Decorate top with chopped peanut brittle.
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Frosting:
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1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Gradually add confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
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2. Add peanut butter and beat until thoroughly blended.
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Glaze:
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1. In top of double boiler or in a bowl set over simmering water, combine chocolate, peanut butter, and corn syrup. Cook, whisking often, until chocolate is melted and mixture is smooth.
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2. Remove from heat and whisk in half-and-half, beating until smooth. Use while still warm.
