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1
Preheat the oven to 325u00b0F. Grease and line a 10 inch springform cake pan with parchment paper. Melt 1 cup of the chocolate and the butter in a double boiler, set aside to cool slightly.
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2
In a medium bowl, mix together the flour, baking powder, and 1/2 cup of cocoa powder. Set aside. In another small bowl, mix together the espresso powder and whiskey. Set aside.
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3
In a large bowl, combine the eggs and brown sugar and beat together using a whisk on a hand mixer. Beat in the espresso mixture, then add the chocolate and butter mixture. Fold in the flour mixture. Spoon into the cake pan and bake for 40-45 mins.
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4
Allow the cake to cool in the pan for 10 mins, then remove and allow to cool completely on a wire rack.
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5
Once cake is completely cool, melt the remaining chocolate in a double boiler. Allow to cool slightly.
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6
Cut the cake horizontally twice so you have three even sized layers. Spread the jam over the first layer. Put the middle layer on top.
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7
Softly whip 1 cup of the cream and mix in the peanut butter until smooth. Spread over the second layer of cake. Place the third layer on top.
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8
Mix 3 tbsp cocoa powder with the powdered sugar. Whip the remaining cream and stir in the cocoa mixture. Stir in approximately 1/2 cup of the melted chocolate. Spread over the whole cake. Spoon over most of the remaining melted chocolate and allow to drip down the sides of the cake. Chill.
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9
Push a peanut into each marzipan ball. Dip 2/3 of the marzipan balls into the remaining melted chocolate. Allow to dry. Use, along with the uncoated marzipan balls to decorate the cake.
