Chocolate glazed Peanut Butter Mousse Cake

Serving Size : 16. Heat oven to 350 degrees. Lightly coat an 8 1/2 x 2" tart pan with removable bottom or two 8 or 9" round cake pans with nonstick spray. Line bottoms of cake pans with waxed paper. Lightly spray paper. Cake: Put peanut butter in a large bowl with 1/3 cup water. Beat with mixer on low speed until well blended. Add remaining 1 cup water and cake ingredients. Beat on low speed to medium and beat 2 minutes or until thickened and smooth. Spread in prepared pan(s). Bake until a wooden pick inserted near center(s) comes out clean, 50-55 minutes for tart pan, 33-36 minutes for 8" pans, 28-31 minutes for 9" pans. Cool in pan(s) on a wire rack 10 minutes.. Remove pans and paper. Let cake(s) cool completely. Mousse: Meanwhile heat 1/4 cup heavy cream in a small saucepan over low heat or in a 2 cup glass measure in microwave just until steaming. Whisk in peanut butter until smooth. Cool to room temperature. Beat remaining 1/2 cup heavy cream in a small saucepan over low heat or in a 2 cup glass measure in microwave just until steaming. Whisk peanut butter until smooth. Cool to room temperature. Beat remaining 1/2 cup heavy cream, brown sugar and vanilla in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Fold in peanut butter mixture just until blended. Refrigerate at least 1 hour or until firm enough to spread. Glaze: Break chocolate in small pieces into a bowl. Heat cream as in mousse directions. Pour over chocolate. Let stand 4 minutes. Stir until chocolate melts and mixture has blended. Cool just to room temperature. To assemble: For tart-pan cake, use a long sharp knife to cut cake in half into 2 layers. Set top layer aside. Transfer bottom layer from base of pan to a serving plate. For 8 or 9" layers, invert 1 layer on serving plate. Spread mousse evenly over top of bottom layer. Cover with remaining layer. Pour glaze on top. Sprinkle with peanuts.