Have already checked some topics about cake books from the index, but would like to start another one.
I am looking for the recipe cake books which has the recipes of absolutely delicious layered cakes. You know, not just a cake + buttercream, but perhaps something more interesting, when flavor combination just leaves you with WOW! And of course the compliments from others..
Preferably not too complicated, the one which is possible to make for the intermediate baker at home.
Actually, you're asking two questions: 'what books suggest interesting ideas?', and 'what books offer reliable recipes?'
The second question is fundamentally more important to address, since a sub-par cake with interesting flavours is not exactly 'wow', and the Berenbaum books and others that have been suggested as being in the 'go-to' category have this status for a reason, that reason being, when you follow one of the recipes in them, you know you will end up with a good cake. For a lot of people, that's a 'wow' right there, since there is a lot of crap cake to be found.
I'm going to also recommend the books by the Cook's Illustrated/ATK people; their overmarketing is aggravating, but that's beside the point; their recipes are solid.
Without reliable recipes, you're starting off on the wrong foot, especially if you want to experiment.
The first question is very probably going to be best addressed by books such as the Migoya book, or the Zumbo one ChrisZ mentioned, or plenty of others in this vein, which explicitly focus on interesting and pleasing flavour/texture/temperature/visual combinations and contrasts, despite not [necessarily] focusing on 'entremet-style' layer cakes.
To begin creating the sort of thing you describe in your OP, you definitely need to be able to see that interesting dessert ideas may be easily extrapolated across dessert types.
Pastry chefs who are known for making delicious and intriguing desserts don't consult a book called something like 'Innovative, Scrumptious Desserts in Three Easy Steps' (although they may keep a notebook that amounts to this), they think, constantly. They find themselves considering what makes a combination – say, stilton, port, and walnuts – amazing or intriguing, and consider how this might be translated to a dessert, ANY dessert. They have some spectacular disasters, too, but they keep exploring.
Bottom line: If you don't already have a book that reliably delivers good, standard cakes, get one.
Then, consult your imagination/a work by a pastry chef whose work you admire, and find ways to adapt the ideas you generate to the cakes you want to make.