To assemble, trim mounded tops of cooled cakes. Place one layer on a cake stand or serving plate. Using a a 1/2-inch
round tip or
star tip, pipe small dollops of ganache around the edge of the cake to make a border. Pipe a spiral of ganache inside the border to fill in an even layer of ganache. Smooth the top with an offset spatula, adding more ganache if necessary so the cake will remain level after assembly. Place the cake in the refrigerator for about 15 minutes to let the ganache set before proceeding. Add second layer and repeat. Top with remaining layer. Working from the outside in, pipe dollops of ganache over the top and sprinkle with chopped peanuts.