CAKE:

Preheat oven to 350 degrees F

Grease 2- 7inch cake pans, line bottom with parchment, grease parchment and flour pans.

In medium bowl combine the egg whites, 1/4 cup milk and vanilla.

In large bowl of mixer add the dry ingredients (flour, sugar, baking powder, salt).

Mix the dry ingredients for 30 seconds to combine.

Add the butter and the remaining 3/4 cups milk, mixing on low until ingredients are moistened.

With mixer on medium speed beat for 1.5 minutes to form the cake batters structure.

Scrape down the sides.

Slowly add the egg mixture in 3 batches, mix 20 seconds after each addition.

Scrape down the sides with spatula.

With mixer on medium slowly add the melted chocolate and mix until well combined.

Pour batter into cake pans evenly.

Bake 44-48 minutes or until golden brown and toothpick inserted comes out clean.

Let cool completely.

BUTTERCREAM:

In large sauce pan add the egg whites and sugar.

On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).

Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.

Switch to paddle attachment.

On low speed add the butter one piece at a time. Mix until well combined.

With mixer on med/high speed slowly add in the melted white chocolate. Continue mixing until well combined, smooth and creamy.

PEANUT BUTTER GANACHE:

Melt white chocolate. Sitr with spatula.

Add in the peanut butter and mix to combine.

Cool to room temperature.

ASSEMBLY:

Cut each cake horizontally so you have a total of 4 layers.

Put a small dollop of frosting on cake board/cake plate so the cake sticks.

Put on the first layer, pipe a high border on outer edge of cake layer, pipe shorter buttercream on the inside of of outer edge. On the inside of outer edge pour a layer of peanut butter ganache over the buttercream. Smooth with offset spatula.

Repeat with next two cake layers.

Place last layer of cake on top.

Crumb coat the cake, refrigerate.

Apply and smooth out final coat of buttercream on top and sides. Pipe on border. Refrigerate.

For the dripping ganache - warm the ganache so its runny. Make sure cake is well refrigerated.

Put ganache in piping bag, cut a small hole, about 1/4 inch.

Starting at the edge start to push the ganache out of the bag so it falls down the sides as drips, repeat all the way around the cake. (One note about the peanut ganache drip. It is not as fluid as a caramel drip. It is a bit thicker and may need a little extra push to get it to drip over that edge)

Cover the top with ganache and with an off set spatula smooth out over the top.

Sprinkle on peanuts. (optional)

Refrigerate until ready to serve.