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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls, it looks like it came from a bakery. âTammy Bollman, Minatare, Nebraska Ingredients:
2 cups sugar |
1 cup 2% milk |
1 cup strong brewed coffee |
1 cup canola oil |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
1 tablespoon instant coffee granules |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
filling: |
1 cup butter, softened |
1-1/2 cups confectioners' sugar |
1/2 cup seedless raspberry jam |
frosting: |
9 ounces bittersweet chocolate, chopped |
1-1/2 cups butter, softened |
3 cups marshmallow creme |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
fresh raspberries and chocolate curls |
Directions:
1. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
2. Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended.
4. For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectionersâ sugar and extract; beat until smooth.
5. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator. Yield: 16 servings.
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