• Preheat the oven to 350 degrees F. Grease 3 8-inch round cake pans.
• To make the cake, add the flour, cocoa powder, baking powder and salt to a bowl.
• In a microwave safe bowl, microwave the butter and chocolate on high for 30 second intervals stirring in between until melted. Once melted stir in the bourbon and coffee. Set aside.
• In the bowl of a stand mixer add 4 eggs, 2 egg yolks, and the sugar. Beat on medium-high speed for about 4 to 5 minutes until light and fluffy and pale in color. Add the canola oil and greek yogurt. Mix to combine. Carefully add in the chocolate mixture until well combined and smooth. Scrape the bottom of the bowl and make sure everything is well mixed, beat one last time.
• Add the flour mixture and stir until just combined. It is ok to have the batter be lumpy, but just make sure you do not have too many big chunks of flour in the batter.
• Pour the batter among the three cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and invert the cakes onto cooking racks. Let the cakes cool completely before frosting. I like to stick my cakes in the freezer (well covered) for 1 hour or up to 1 day and then fill and frost the cake while it is frozen. Trust me it makes things much easier.
• For the peanut butter frosting, add the butter and peanut butter to the bowl of a stand mixer (or you can use a hand held mixer) and beat until light and fluffy, about 3 minutes. Add the powdered sugar and vanilla and beat until combined and smooth. Remove from the bowl and set aside.
• To make the chocolate frosting, in a mixing bowl add the butter, powdered sugar, cocoa powder, meringue powder, vanilla and 2 tablespoon milk. Beat on medium speed for 5 minutes, scraping down the sides until the frosting is light and fluffy. If the frosting is too thick add milk to thin. Cover the bowl with plastic wrap and set aside.
• Now grab your cakes. Place one cake on a cake plate or platter and add a large dollop (about 1 cup) of the peanut butter filling. Using a knife, or offset spatula, spread the filling out to the edge of the cakes, but leave about 1/4 to 1/8 inch border. Now grab another cake, place it right on top of the peanut butter layer. Add another large dollop of filling and spread out to the edges. Grab the last layer and place it (rounded side down) on top of the peanut butter layer. Add a small dollop of the peanut butter filing and spread out in an even thin layer.
• Now take the chocolate frosting and add a large dollop right on top of the cake. spread the frosting evenly on the top and sides of the cake. 
• To make the ganache, in a microwave safe bowl, microwave the chocolate and cream on high for 30 second intervals, stirring between each until melted. Once melted stir in the bourbon. Pour the ganache on to the middle of the cake and spread to just the sides, allow the ganache to drip down the sides of the cake. Let sit 30 minutes before decorating with buckeyes.
• If desired, top the cake with buckeyes and store in the fridge, or on the counter.

Buckeyes

• In a large bowl or bowl of a stand mixer, beat together 3/4 cup peanut butter, 1/2 cup butter, 1 tablespoon vanilla and 3 cups powdered sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball and chill in freezer until firm, about 30 minutes. Melt 2 cups semi-sweet chocolate chips in the microwave on 30 second intervals (or in a double broiler on the stove), stirring until smooth. Remove the balls from the freezer and dip the balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until ready to put on the cake. Once the buckeyes are cold place a few on top of the cake.