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

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

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

Gently fold the dry ingredients into the wet mixture until just combined.

Divide the batter evenly among the prepared cake pans and bake in the preheated oven for 22-25 minutes.

Allow the cakes to cool in the pans for about 10 minutes, then carefully invert onto a wire rack to cool completely.

Melt granulated sugar in a medium saucepan over medium heat until it turns a deep amber color. Gradually whisk in butter, then heavy cream and a pinch of salt.

In a large bowl, beat unsalted butter and peanut butter together until creamy. Gradually mix in vanilla extract and powdered sugar until smooth.

Place one layer on a serving plate, spread a layer of frosting, and drizzle with caramel before adding the next layer.

Heat heavy cream until just simmering, pour it over chocolate chips, and stir until smooth.

Sprinkle chopped salted peanuts and mini Snickers bars on top before finishing off with a sprinkle of sea salt.