(cake adapted from Ina Garten via Food Network/filling adapted from Food & Wine Magazine/icing adapted from Cheryl Day via Splendid Table)

CAKE:

• Butter, for greasing the pans
• 1-3/4 c. all-purpose flour, plus more for pans
• 2 c. granulated sugar
• 3/4 c. cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 c. buttermilk, shaken (if your buttermilk is of the low-fat variety, add a little sour cream to the mix)
• 1/2 c. neutral oil
• 2 or 3 eggs, depending on size, at room temperature
• 1 tsp. vanilla extract
• 1 c. freshly brewed hot coffee (or hot water mixed with 1-1/2 tsp. instant espresso powder)

Preheat the oven to 350° F with rack in the center. Butter two 8 x 3” round cake pans. Line with waxed or parchment paper, then butter and flour the pans.

Sift flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Mix on low speed with paddle attachment until combined.

In another bowl, combine the buttermilk, oil, eggs and vanilla.

With the mixer on low speed, slowly add the buttermilk mixture to the dry ingredients. Then, with the mixer still at low speed, add the coffee and stir just to combine. Scrape the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for about 40 minutes, until a tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Once cooled, slice each layer in half using a serrated knife.

MERINGUE FILLING:

• 1/3 c. sliced almonds
• 1/2 c. confectioners’ sugar
• 2 large egg whites
• 1 TB granulated sugar
• 1/2 c. salted roasted peanuts, coarsely chopped
• 1 c. creamy peanut butter
• 2 TB unsalted butter, softened
• 3 oz. milk chocolate, chopped
• 1 c. Rice Krispies

Reduce oven temperature to 325° F.

Trace two 8” circles onto a sheet of parchment paper and put it on a large baking sheet.

In a food processor, pulse the almonds with the confectioners’ sugar until the nuts are finely ground.

In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Add the granulated sugar and beat until the whites are stiff and glossy, about 2 minutes. Then, fold in the almond mixture with a rubber spatula.

Spread the meringue on the parchment to fill the two circles. Sprinkle chopped peanuts on top.

Bake for about 20-25 minutes, until lightly browned and firm. Let cool.

While meringue is cooling, carefully heat the peanut butter, butter and milk chocolate in a pan, stirring constantly, until the mixture is smooth and melted. Remove from the heat and fold in the Rice Krispies. Spread the mixture all over the meringue circles. Transfer to the freezer and let cool completely.

CHOCOLATE BUTTERCREAM:

• 9 oz. semisweet chocolate, chopped
• 3/4 lb. (3 sticks) unsalted butter, at room temperature
• 2 TB milk
• 1 tsp. vanilla extract
• 2 -/2 to 3 c. confectioners’ sugar, sifted

Carefully melt the chocolate over low heat, stirring frequently. Set aside to cool to room temperature.

Beat the butter on medium speed with a stand mixture and paddle attachment until smooth and creamy. Add milk and vanilla, mixing until blended. Then add cooled chocolate and mix until completely incorporated, 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula from time to time. With the mixer on low speed, gradually add confectioners’ sugar until the sugar is incorporated and continue beating until the icing is of a spreadable consistency.

ASSEMBLY:

Place one cake layer on a plate. Add a thin layer of buttercream. Top with a frozen meringue circle, then add a little more buttercream. Top with second cake layer. Top with a thicker layer of buttercream, then repeat the process. Ice top and sides of cake. Sprinkle some additional chopped, salted peanuts on top if desired.

Keep cake refrigerated, but bring slices to room temperature before serving.