I’ve been sick for the past few days so I’ve been unable to do much baking. Yesterday, my sister came into the house and sked “so, you didn’t bake anything?” I realized I had to get back to work.
Mix the sugar, the flour, the salt and the baking powder.
Add the buttermilk, the butter, the eggs, the coffee.
Beat really well, pet the dog, or the cat (optional, but recommended)
Bake! Meanwhile, make the frosting. Stir the jam with the butter until well incorporated, then add the powdered sugar. (I halved the recipe, because I was just planning on frosting the cake, not filling it.)
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 tbsp vanilla extract
- 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water, or simply 1 cup boiling water)
1. Preheat oven to 350 degrees. Grease two 9-inch baking pans and set aside. In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee. Pour batter evenly between the two pans and bake on middle rack of oven for 30 to 35 minutes, until toothpick inserted in centre comes out clean. Cool completely on wire racks before frosting.
Raspberry Buttercream Frosting
1 c unsalted butter, room temperature
½ c seedless raspberry jam
4-6 cups powdered sugar
Beat butter and jam with electric mixer with paddle attachment. Cream until well incorporated, bout two minutes.
Gradually add powdered sugar until you reach the desired consistency.
To assemble a layered cake, cut in two however you like. Spread a layer of raspberry jam along bottom layer. Place the second layer on top. Decorate with raspberrybuttercream frosting.