Chocolate Layer Cake Recipe

Prepare and bake

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans (or two 9-inch) with parchment. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, vegetable oil and vanilla. Gradually add wet ingredients to the dry and mix until just combined. Stir in the hot coffee until batter is smooth (batter will be thin). Divide batter evenly among prepared pans.

Bake for 23–28 minutes for 8-inch pans (or 30–35 minutes for 9-inch) or until a toothpick inserted into the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely.

Make mousse

Beat the softened cream cheese in a bowl until smooth. Add peanut butter, powdered sugar, vanilla and salt; beat until combined and smooth. In a separate chilled bowl, whip the cold heavy cream to soft peaks. Fold one-third of whipped cream into the peanut butter mixture to loosen it, then gently fold in remaining whipped cream until light and airy. Chill the mousse in the refrigerator while preparing other components so it firms slightly (about 20–30 minutes).

Cook compote

Place cherries, sugar, lemon juice and water in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries release juices and begin to soften, about 6–8 minutes. Mix cornstarch with a teaspoon of cold water to make a slurry and stir into the cherries. Continue cooking 1–2 minutes until the compote thickens. Remove from heat and stir in vanilla. Taste and adjust sweetness. Let the compote cool to room temperature; it will thicken further as it cools.

Make ganache

Place chopped chocolate in a heatproof bowl. Heat heavy cream just to a simmer, then pour over chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Stir in butter if using. Let cool to a spreadable/pipeable consistency (about 20–30 minutes); warm gently if it becomes too firm.

Layer the cake

If cake tops are domed, level them with a serrated knife. Place the first cake layer on a serving plate or cake board. Spread about one-third of the peanut butter mousse evenly over the layer, leaving a small border. Spoon and spread about half of the cooled black cherry compote in the center of the mousse, leaving some mousse visible at the edges. Place the second cake layer on top, repeat with another third of mousse and remaining cherry compote. Top with the final cake layer.

Crumb coat and chill

Lightly coat the top and sides of the cake with a thin layer of buttercream (beat the 1/2 cup butter with 1.5 cups powdered sugar, 1 tsp vanilla and 2 tbsp cream until spreadable) or use some of the ganache thinned slightly. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Final coat and decorate

Apply a final smooth coat of ganache over the chilled cake using an offset spatula. If you prefer a piped finish, reserve some ganache or whipped peanut butter mousse to pipe rosettes. Spoon a few tablespoons of slightly cooled ganache around the cake edge to create drips, letting it run down the sides. Top the cake with extra dollops of peanut butter mousse, a few spoonfuls of cherry compote, toasted chopped peanuts and fresh cherries as desired. Return to refrigerator for 15–20 minutes to set before serving.

When ready to serve, slice with a sharp knife warmed under hot water for clean cuts. Store refrigerated up to 3 days; bring to near room temperature before serving for the best texture.