Chocolate cake with whiskey and peanut cream!

Products:

     For the cake:
     50g dark chocolate
     100g butter
     1/2 cup whiskey
     1 cup hot coffee
     3 cups flour
     3/4 cup cocoa
     1 tablespoon baking powder
     4 eggs
     1 cup sugar
     1 cup yoghurt

     1 cup = 250 ml

     For the syrup:
     100 ml water
     1 tablespoon vanilla extract or vanilla Dr. Oetker
     3 tablespoons sugar
    
     For the first cream:
     250 g peanut butter
     200 g of cream cheese
     100g butter
     1 cup powdered sugar

     For the second cream:
     100g milk chocolate
     1/2 cup whipping cream

     For the glaze:
     50g white chocolate
     1/2 cup whipping cream

For the latter must:
    Preheat oven to 180 degrees.
    Prepare three Baking with baking paper.
    In saucepan, combine dark chocolate, butter and whiskey, put on low heat and stir until the butter and chocolate melt. Remove from heat and mix with coffee, stir and let the mixture cool side.
    Sift flour, cocoa and baking powder in a bowl and stir well to mix all products.
    Beat eggs and gradually add sugar. On low speed, add the yogurt.
    Start with the help of wire whipping add the egg mixture to the flour alternating with the chocolate mixture, ending with flour.
    Divide the mixture into three pans and bake about 40 minutes or until dry stick.
    After readiness Place the cooking grate over 10 minutes, the latter must remove and leave to cool completely.

    For the syrup:
    Mix all ingredients in a saucepan and leave to boil slightly moderate stove, turn more and let the syrup thickens slightly. Remove from heat and let cool.
For the first cream:
     Beat butter with sugar, add peanut butter and finally the cream cheese. Mix well and store in the refrigerator.

     For the second cream:
     Melt the chocolate and allow to cool slightly.
     Beat cream, but not completely, let it soft and add the chocolate, whip again, to get a light caramel color. Fold in the refrigerator.
Assembling the cake:

    Remove both the cream from the refrigerator 10 minutes before you start.
    If the latter must not equal, trim the rough parts, keep the parts that are cut.
    Put first base, slightly moist with a brush smear of peanut cream and so the last crust. Cover the entire cake with remaining peanut cream, put in 15 minutes in the refrigerator.
    Remove the cake and cover with second cream. Fold in the refrigerator.
    During this time, prepare the glaze.
    In a saucepan melt the white chocolate, remove from heat and gradually add the cream and stir.
    Remove the cake from the refrigerator, pour glaze, it has slightly increased in density smudge print or let drain on the walls.
    Decorate as desired.
    My decorations of candy made from the remainder of the latter must and a little peanut butter.