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

In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine salt.

In a separate bowl, whisk together warm water, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined.

Divide the batter evenly among the prepared pans and bake for 22-25 minutes, or until a toothpick comes out clean. Allow the layers to cool in the pans for 10 minutes.

In a saucepan over medium heat, melt granulated sugar until it turns amber, then add butter, cream, and a pinch of salt. Stir until smooth and cool slightly.

Use a hand mixer to whip cooled peanut caramel until light and fluffy, incorporating the chopped salted peanuts.

In a mixing bowl, beat unsalted butter and creamy peanut butter until fluffy, then add powdered sugar and heavy cream until desired consistency is reached.

Assemble the cake by layering cake, buttercream, and peanut caramel, chilling if necessary.

Heat heavy whipping cream until steaming, then remove from heat and stir in chocolate chips until smooth to make the ganache.

Pour ganache over the frosted cake and decorate with remaining caramel, peanuts, and mini Snickers bars.

Slice and serve with whipped cream or vanilla ice cream if desired.