Chocolate Sheet Cake

1. Preheat the oven to 325°F (162°C). Line a 9×13-inch baking pan with parchment paper and spray with nonstick spray.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, dissolve the instant espresso in hot water, then mix in the buttermilk, vegetable oil, sour cream, eggs, and vanilla extract.
4. Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared pan. Tap the pan on the counter to release any air bubbles.
6. Bake for 32-37 minutes, rotating the pan halfway through for even baking.
7. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. Once fully cooled, cut the cake into 1-inch cubes.

Homemade Caramel Sauce

1. In a medium saucepan over medium heat, gradually add the sugar, stirring occasionally as it melts.
2. Continue stirring until the sugar turns a deep amber color. Be careful not to burn it.
3. Turn off the heat and slowly mix in the butter, adding two tablespoons at a time.
4. Slowly stir in the heavy cream, then add the salt. The caramel will be thin at first but will thicken as it cools.
5. Transfer the caramel to a container and refrigerate for 20 minutes before use.

Chocolate Pudding Filling

1. In a large bowl, whisk the chocolate pudding mix with the cold milk until smooth.
2. Cover with plastic wrap and refrigerate for at least 10 minutes to allow it to set.

Peanut Butter Whipped Cream

1. In a mixing bowl, beat the cold cream cheese on medium speed until smooth.
2. Add the powdered sugar and mix on low speed until incorporated. Increase the speed to medium-high and mix for one minute.
3. Stir in the vanilla extract.
4. Slowly pour in the heavy cream while mixing on medium-high speed.
5. Once the whipped cream begins to thicken, add the peanut butter and mix until just combined. Do not overmix.
6. Refrigerate until ready to use.

Assembling the Trifle

1. Begin by placing a layer of chocolate cake cubes at the bottom of individual serving glasses or a large trifle bowl.
2. Drizzle a generous amount of caramel sauce over the cake layer.
3. Add a layer of chocolate pudding, spreading it evenly over the caramel.
4. Sprinkle a handful of chopped peanuts and mini chocolate chips over the pudding layer.
5. Spread a thick layer of peanut butter whipped cream on top.
6. Repeat the layers until you reach the top of the glass or bowl.
7. Finish with a final dollop of peanut butter whipped cream and garnish with chopped Snickers bars, additional peanuts, mini chocolate chips, and crumbled beef or chicken bacon substitute for extra crunch.