I liked this cake quite a bit, and it got even better as it sat over several days.
I made a couple of changes as follows:
-I baked the layers and chilled them overnight, unsplit.
-I used 2-9" pans, as I lacked the 8" ones. I still split them for a 4 layer cake. They handled easily because they were cold, even though they were thinner.
-I made a simple syrup because I don't like dry cake, 1 cup water to 1 cup sugar.
-I crumb-coated the exterior with a small amount of the peanut butter filling, to keep the moistness in.
-I chilled the assembled layers w the crumb coating for a few hours while the ganache thickened up. I actually put the ganache in the fridge for about an hour. Also, I doubled the ganache because who wants to have to worry about running out of ganache?
-I ended up glazing the walls of the cake with a thin layer of the ganache so I could cover them with finely chopped peanuts, which i did before icing the top. Then I spread an unholy amount of the ganache on top, making sure to have it bulging over the edges. I garnished the top with a few chopped peanuts.
-I used chunky store-brand peanut butter, not smooth, as directed.
-I cut a cardboard circle for easier icing and crumbing the walls.
The cake was served the next night after assembly. The layers never slipped, even with the syrup brushed on the layers.
I have always felt that a cake needs some time for the flavors to meld, thereby assembling a day before. It also makes it much more stable for transport, if necessary.
I baked it Friday, built it Saturday, served it Sunday. It is now Thursday, and that cake is still amazing. Oh, and I never used my mixer, just stirred the batter, filling and ganache all by hand! Pretty darn easy and very tasty. The End.

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