For the Cake: 

1. Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even strips if desired.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla bean paste. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
3. Next mix in the sour cream and beat until well combined.
4. Combine the dry ingredients in a separate bowl. Add half the dry ingredients, beat on low speed while pouring in half of the milk. Mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
6. Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
7. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

For the Frosting:

1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
2. In a food processor, grind the waffle cones into a fine crumb. Set aside.
3. Slowly add the powdered sugar, 3 cups at a time, adding the heavy whipping cream and vanilla bean paste intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 60 seconds. Repeat until all your powdered sugar has been added.
4. Finally, add the waffle cones and whip the frosting for 60-90 seconds at a high speed to whip additional air into your frosting.

For the Ganache Filling:

1. In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined.
2. Allow to cool and thicken.

To Assemble the Cake:

1. Place half of the frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag.
2. Pipe a thick dam around the outside edge of the cake, then spread half the ganache filling in the middle of the cake and top with half the chopped peanuts. Pipe a thin layer of frosting over top, and gently spread evenly.
3. Add the second layer of cake and repeat the above steps using the remaining ganache filling and peanuts. Next, add the final layer of cake on top.
4. Use your piping bag to fill in any gaps between your layers and to create a crumb coat on the top and edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. You should have at least 1 cup of leftover frosting.
5. Refrigerate this cake for 20 minutes and prepare the ganache topping following the same instructions as listed above. The ganache must be cool enough that it will run down your cake and stop. Test this by drizzling the chocolate down the side of glass to ensure it’s not too runny.
6. Use a spoon or piping bag to drizzle the ganache along the edges of the cake. 
7. The ganache must be set before adding the topping. Use a small cookie scoop (about ½ tablespoon in size), and scoop 8 dollops of the frosting on top. Slice the bottom of the waffle cones off, about 2 inches tall and place on top of the frosting. Store in an airtight container.