Ingredients
Method
Place a rack in middle of oven; preheat to 350°. Lightly coat two 8"-diameter cake pans with nonstick vegetable oil spray and line bottoms with parchment paper rounds. Whisk 1¾ cups (350 g) granulated sugar, 1½ cups (188 g) all-purpose flour, 1 cup (84 g) unsweetened cocoa powder, ½ cup (70 g) malted milk powder (if using), 2 tsp. baking soda, 1 tsp. baking powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Whisk 2 large eggs, room temperature, 1 cup buttermilk, room temperature, ½ cup vegetable oil, 2 tsp. vanilla extract, and ½ tsp. almond extract in a medium bowl until smooth. Gradually add to dry ingredients, whisking until incorporated. Slowly add 1 cup hot coffee, whisking until smooth.
Divide batter between prepared pans (650 g with malt/620 g without malt). Bake cakes on middle rack, rotating front to back halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool in pans 30 minutes. Run an offset spatula around edges to loosen cakes, then turn out onto rack and carefully remove parchment paper; discard. Let cakes cool completely. Do ahead: Cakes can be baked 3 days ahead. Wrap tightly in plastic and chill, or freeze up to 3 weeks.
Bring 1 lb. pitted fresh or frozen sweet dark cherries, ⅓ cup (67 g) sugar, 1 Tbsp. fresh lemon juice, 1 tsp. cornstarch, and ¼ tsp. Diamond Crystal or Morton kosher salt to a boil in a medium saucepan, about 5 minutes. Reduce heat to medium-low and simmer, stirring often and smashing cherries to break up slightly (you want jam to be chunky), until jam is uniformly bubbling, glossy, slightly darkened in color, and coats a spoon, 15–25 minutes. Remove pan from heat and stir in 1 Tbsp. unsalted butter, 1 tsp. vanilla extract, and ¼ tsp. almond extract; let cool. (You should have about 1 cup jam.) Do ahead: Jam can be made 3 weeks ahead. Transfer to an airtight container and chill, or freeze up to 6 months.
Pour 2 Tbsp. cold water (from the tap is fine) into a small bowl. Sprinkle 1 envelope unflavored powdered gelatin (about 2½ tsp.) evenly over. Let sit 10 minutes.
Meanwhile, place 9 oz. bittersweet chocolate, finely chopped, in a large bowl. Whisk 1 cup whole milk, ⅓ cup (47 g) malted milk powder (if using), and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium saucepan to combine, then bring just to a steaming boil (not rolling) over medium heat, about 4 minutes.
Remove from heat, add gelatin mixture, and whisk until dissolved. Immediately pour through a fine-mesh sieve over chocolate and let sit 2 minutes, then whisk until chocolate is melted and mixture is smooth. Whisk in 1¾ cups chilled heavy cream. Cover namelaka with plastic wrap, pressing directly onto surface, and chill until set (it will be thickened and slightly jiggly, like chocolate pudding, at least 4 hours. (You should have about 4 cups.)
Using a serrated knife, trim off any domes on tops of cakes. Stir namelaka with a rubber spatula to loosen. Spread 1 Tbsp. namelaka in center of a cake stand or large plate (this will prevent cake from sliding around). Place 1 cake layer, right side up, on cake stand. Scoop 1 (heaping) cup namelaka on top and spread evenly with an offset spatula. Dollop two thirds of jam (about ⅔ cup) over namelaka and spread evenly (you can go all the way to the edges or leave a small border). Place second cake layer, cut side down, on top. Scoop 1 (heaping) cup namelaka on top and spread to edges, leaving smooth or swirling decoratively. Frost sides of cake with a thin layer of remaining namelaka (like a “naked cake”) or as thickly as you’d like; or reserve leftover namelaka for another use. Dot top of cake with more jam, swirling if desired. Chill cake uncovered until namelaka is set, at least 30 minutes. Do ahead: Namelaka can be made 3 days ahead; keep chilled. Cake can be assembled 2 days ahead. Keep chilled (uncovered).