Chocolate Peanut Butter Crunch Cake

Cake:
3.5 oz flour
0.5 c cocoa powder (non-alkalized)
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 c sugar
-
4 oz buttermilk
2 eggs
1 tsp vanilla
-
2 oz butter - melted
4 oz coffee, cooled to room temp

Crunch:
4.5 oz milk chocolate, melted
0.5 c + 1Tbsp peanut butter
3 c cornflakes, finely crushed

Sirop:
0.5 c water
2 Tbsp sugar
-
2 Tbsp coffee
1 Tbsp rum

Mousse:
10 oz milk chocolate - melted
0.5 c peanut butter
6 oz milk
8 oz cream - soft peaks

Glaze:
12 oz cream
2 Tbsp corn sirop
-
12 oz chocolate - finely chopped

For the cake;
Sift together 1., lightly mix together 2., mix together 3. Whisk 3. into 2., combine all.
13.5X9.5 pan, ~25mns 350F

For the 'crunch';
add peanut butter to melted chocolate, cool 20mns, fold in corn flakes.

For imbibing sirop;
Make sirop, cool slightly, add rest.

For the mousse;
Melt chocolate, whisk in peanut butter till smooth. Bring milk to boil, add to chocolate in two additions, mixing well between. Whisk 5mns or until creamy.Fold in soft peak cream.

Glaze;
Bring 1., to boil, pour over chocolateSit for 1 mn., whip until smooth.

To assemble;
Cut cake into circles with 4in ring molds, cut each in half horizontally. Stack cake (imbibed, cut side up), crunch (flatten with wet spoon), mousse (pipe with no tip). Do this twice, refrigerate 4 to 6 hours. Unmold, freeze for 15mns, cover with glaze.