Preheat your oven and prepare a baking pan.

Combine the all-purpose flour, granulated sugar, baking cocoa powder, baking powder, baking soda, and fine salt in a mixing bowl. Whisk until well combined and free of lumps.

In a separate bowl, mix the hot water and instant espresso until dissolved.

Add the buttermilk, vegetable oil, sour cream, eggs, and vanilla extract to the wet mixture and whisk together until smooth.

Gradually pour the wet mixture into the dry ingredients while stirring gently to prevent overmixing. Mix until just combined.

Pour the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

In a saucepan, combine the granulated sugar, unsalted butter, and heavy cream. Heat gently, stirring until a smooth sauce forms.

Remove from heat and stir in fine salt. Allow to cool slightly.

Whip together instant chocolate pudding and whole milk in a mixing bowl until thick and smooth.

In another bowl, blend cold cream cheese and powdered sugar until smooth. Gradually fold in whipped heavy cream and vanilla extract until fully incorporated.

In a trifle dish, crumble half of the cooled chocolate cake as the first layer.

Spread half of the chocolate pudding over the cake layer.

Drizzle half of the caramel sauce over the pudding layer.

Add half of the cream mixture and smooth it over the caramel layer.

Sprinkle a layer of chopped peanuts and mini chocolate chips or chocolate pieces over the cream layer.

Repeat layering with remaining cake, pudding, caramel sauce, and cream mixture. Top with remaining chopped peanuts and chocolate.

Finish by topping with chopped Snickers bars.

Cover and refrigerate for a couple of hours before serving.