2 cups sugar

3/4 cup Dutch processed cocoa, special dark

1 teaspoon salt

1 cup butter milk

2 teaspoons vanilla

1-3/4 cups all-purpose King Arthur Flour, sifted

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

2 eggs

1/2 cup vegetable oil

1 cup hot coffee, black

 

3 tablespoons King Arthur Flour, for baking pan

2 – 8 oz cream cheese, softened

1 cup granulated sugar

2/3 cup cocoa

2 eggs

1/2 cup cream

1 teaspoon vanilla

 

3 sticks butter, softened

1/2 cup shortening

1 cup peanut butter, creamy style

4 cups powdered sugar, sifted

 

4 sticks butter, divided

3/4 cup cocoa

5 cups powdered sugar, sifted

1 tablespoon milk or cream

 

For dark moist cake layers: Preheat oven to 350 degrees, grease and flour pans and insert parchment paper on the bottoms of two 8-inch round baking pans. Sift together dry ingredients in a large mixing bowl, and then add the remaining ingredients except the hot coffee. Mix on medium speed for about 5 minutes. Then add the hot coffee and just stir for about 1 to 2 minutes more. Batter will be thin. Pour into the 2 prepared pans and bake for 25 to 30 minutes or until tests done. Set aside to cool 10 minutes, and then remove from pans and cool completely. Split each layer into two and set aside.

 

For chocolate cream layer: Preheat oven to 350 degrees, grease and flour one 8-inch round baking pan and insert parchment paper on the bottom. In a large mixing bowl, cream the cream cheese, granulated sugar and then add the cocoa, eggs and beat well. Then add the cream and vanilla. Using a larger glass baking dish put the pan in a water bath and bake for about 45 to 50 minutes. Then turn off oven and leave for about an hour with the door closed. Then let completely cool to room temperature.

For peanut butter cream filling: Mix the butter, shortening and peanut butter together until creamy. And then slowly add the powdered sugar and cream until smooth. Set aside.

 

For chocolate frosting: Melt one stick of butter in small saucepan and add cocoa. Mix until smooth and then set aside to cool. In meantime, mix remaining butter and beat until cream in a large mixing bowl, about 8 to 10 minutes. Add in chocolate mixture and powdered sugar. Add milk a little at a time to get spreading consistency.

 

For assembly: Take one layer of chocolate cake and place on plate, and then add 1/4 of the peanut butter filling mixture and spread evenly. Then top with another chocolate cake layer. Then spread another 1/4 of the peanut butter filling mixture. Then add the chocolate cream layer and top again with peanut butter filling mixture. Repeat with last two chocolate cake layers and remaining peanut butter filling mixture. Frost entire cake and sides with chocolate frosting and garnish or decorate as desired. Yields: 12 to 16 thin slices.