Chocolate Peanut Cake

Prepare three 8" or 9" round cake pans by coating them lightly with oil and then flour. Preheat the oven to the temperature recommended for your cake mix.

Follow cake mix directions, substituting buttermilk for the water. Divide batter evenly in the prepared cake pans, filling each two-thirds full (there may be extra batter, which can be used for cupcakes). Bake as directed.

Allow to cool for approximately 10 minutes before removing cakes from pans; set layers on racks and allow to cool completely. Trim off the rounded tops of each cake layer with a serrated knife to enable even stacking.

Place one cake layer top down on a serving plate and spread with peanut butter mousse. Repeat with the second layer, then top with the third layer. Frost the top and sides of the cake with the whipped chocolate ganache. Add chopped peanuts to the sides of the cake.

Cover and refrigerate until serving time.

Beat peanut butter, cream cheese and cinnamon in a bowl until blended. Beat in powdered sugar and vanilla. In another bowl, beat whipping cream until it reaches the stiff peak stage. Gently fold the whipped cream into the peanut butter mixture a little bit at a time.

Place chopped chocolate in a heatproof bowl. Bring cream to a boil over medium-high heat. Pour over chocolate and let sit for 10 minutes. Stir until smooth. Cool the ganache to room temperature, stirring occasionally. Whip on medium speed until it reaches a spreadable consistency.