Prepare Cake Batter: In a large mixing bowl, beat together 3 eggs, ½ cup of canola oil, 1 cup of unsweetened applesauce, and 2 teaspoons of vanilla extract until smooth. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.

Combine Dry Ingredients: In a separate large bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cup of unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon allspice until fluffy.

Mix and Pour: Gradually mix the dry ingredients into the wet mixture, pouring in 1 cup of coffee or warm apple cider. Stir gently until blended and pour into prepared pans.

Bake: Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans before removing.

Make Caramel Sauce: In a saucepan, combine 1 cup of sugar, ½ cup of honey, and ½ cup of apple cider. Stir until golden, add 1 cup heavy cream and 4 tablespoons salted butter, cook until it reaches 210°F (99°C).

Prepare Frosting: Beat 1 cup of softened unsalted butter and 4 ounces cream cheese, gradually sift in 2 cups powdered sugar, add ½ cup creamy peanut butter, a pinch of salt, and 2 teaspoons vanilla extract, mix until fluffy.

Assemble Cake: Level cooled cakes, spread peanut butter frosting between layers, cover the cake with remaining frosting.

Coat with Ganache: Melt 8 ounces of chopped bittersweet chocolate and ½ cup heavy cream until smooth, pour over the frosted cake and let cool until set.

Final Touch: Heat remaining caramel sauce until pourable, drizzle over the cake and garnish with dipped apple slices and wooden sticks.