Preheat oven to 350°F. Grease and line 3 (6-inch round) cake pans with parchment paper. Grease again. (I used non-stick cooking spray). Set aside.
Measure out dry ingredients (cake flour, cocoa, baking powder and salt) into a bowl and whisk together until combined. Set aside.
Combine cooled coffee and vanilla in a large measuring cup. Set aside.
In a large bowl, cream together the butter and sugar with an electric mixer on medium until light and fluffy. Turn mixer to low and add the eggs, one at a time. Turn mixer back up to medium and beat for 30 seconds.
Turn mixer down to low and alternate adding your dry ingredients and liquid ingredients. Once all of these ingredients are combined, turn mixer up to medium and beat for 2 minutes.
Pour into prepared pans and bake for 45 minutes or until a toothpick inserted into middle comes out clean. Let cool completely. Remove cakes from pans. Level tops with a cake leveler or cut the domed part off with a large, serrated bread knife (cutting horizontally). You just want your cakes to be flat on top.
For the frosting
Start by placing the egg whites and sugar in a large metal bowl. I used the bowl that came with my Kitchenaid mixer. Whisk the egg whites and sugar together. Place over a pot of boiling water while beating the mixture like crazy. Do NOT stop beating. You don't want scrambled eggs. Continue beating until the sugar dissolves. About 2 minutes. Remove from heat and beat with an electric mixer on medium high (using a whisk attachment) for 20 minutes. Turn mixer down to low and gradually add butter. Turn mixer up to medium and beat for a few minutes. Turn mixer down and add vanilla. Mix again. Now add the peanut butter. Beat on medium for a few minutes. If the mixture is soupy, place in refrigerator for a couple of hours. Then take out, let it rest for a bit (it will be hard at first) and beat again on medium high for a few mintues.
Next, fill and frost your 3-layer cake. Then do a crumb coat and refrigerate for an hour.
Frost chilled cake with another layer of frosting and smooth it with a bench scraper while the cake is on a turn table. See my video (above) for more details on frosting. Put the cake back in the fridge and let it chill for two hours. (Note: You will also need to put the remaining frosting back into the fridge as well. Then beat it again when you take it out after the two hours.) Make your chocolate ganache by placing chocolate chips in a microwave safe bowl. Heat on high for one minute. Stir. Heat for 20 seconds more. Stir in olive oil until smooth. Pour into a plastic squeeze bottle or a ziptop plastic bag with the corner cut. Drizzle chocolate on the edges then squeeze onto top of cake and smooth with a spatula.
Pipe the top and sides using a pastry bag fitted with a 1M tip from Wilton. Add Reeses peanut butter cups and chopped peanuts. Serve immediately or store in refrigerator until ready to serve. Store covered in the refrigerator for up to 5 days.
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