Preparing the Ganache
Combine chocolate, butter, and cream in a bowl.
Heat for 1 minute, stir, and repeat in 15-second intervals until smooth.
Sieve if lumps appear and let it set at room temperature or in the fridge.
Preparing the Cake Layers
Preheat oven to 180c/350f, grease and line two 8-inch cake tins.
Mix sugars, flour, cocoa powder, and baking soda in a large bowl.
Dissolve instant coffee in hot water, whisk with buttermilk, eggs, and oil, and combine with dry ingredients.
Add white vinegar and let it bubble; then pour into tins and bake for 35-40 minutes.
Let the layers cool completely.
Making the Caramel
Melt sugar over medium heat and stir until it turns amber.
Gradually add the remaining sugar, stirring to avoid burning.
Add butter, heavy cream, and salt, then stir until incorporated.
Mix in 250g peanuts and refrigerate until firm.
Assembling the Cake
Place the first cake layer on a plate and spread a layer of ganache.
Pipe a border of ganache and fill the center with the chilled caramel/peanut mixture.
Add the second layer of cake and decorate with remaining ganache.
Drizzle leftover caramel and top with chopped Snickers bars.
Setting the Cake
Chill for at least 20 minutes to set the frosting and ganache.
If the ganache is too thick, warm it in the microwave.
Pour over the cake and gently push it over the edges.
Drizzle some salted caramel for a finishing touch.
Final Step
Slice with a warm knife for neat cuts.
Let the cake sit at room temperature for 20-30 minutes if refrigerated.
Serve with whipped cream or ice cream for an indulgent experience.