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🖤 Double Chocolate Cake with Raspberry Jam 😋


    ▪For the Cake:

    🔸3 oz (85 g) bittersweet chocolate

    🔸1 cup freshly brewed coffee, hot

    🔸1 cup buttermilk

    🔸½ cup canola oil

    🔸3 large eggs, room temperature

    🔸2 tsp pure vanilla extract

    🔸2 cups (284 g) all purpose flour

    🔸2 cups (396 g) sugar

    🔸¾ cup (75 g) Dutch process cocoa powder (I used Hershey’s special dark)

    🔸2 tsp baking soda

    🔸1 tsp baking powder

    🔸1 heaping tsp coarse kosher salt

    ▪For the Frosting/Filling:

    🔸8 oz (226 g) good white chocolate (like Valrhona), chopped

    🔸¾ lb (3 sticks; 339 g) unsalted butter, room temperature

    🔸1 tbsp pure vanilla extract

    🔸3 tbsp light corn syrup

    🔸¼ tsp coarse kosher salt

    🔸2 cups (226 g) confectioner’s sugar

    🔸¼ cup raspberry jam



    To Make the Cake:

    1 Place your oven rack in the center position and heat your oven to 350°F. Butter and flour two 8×2-inch round cake pans and line the bottoms with parchment paper. (I like to use these pre-cut parchment rounds.)

    2 Place the bittersweet chocolate in a small bowl. Pour the hot coffee over it and cover with a piece of plastic wrap. In a medium bowl, whisk together the buttermilk, canola oil, eggs and vanilla.

    3 In the bowl of a stand mixer fitted with the paddle, mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt on low until combined. With the mixer running on low, slowly add the buttermilk mixture. Increase the speed to medium and beat until combined, 20-30 seconds.

    4 Whisk the chocolate and coffee together until completely smooth. With the mixer running on low, slowly pour the coffee mixture into the batter and mix until just combined. Give the batter a few turns by hand with a spatula to make sure everything is well incorporated.

    5 Pour the batter evenly into the prepared pans. Place both pans on a baking sheet to protect your oven in case of overspill. Bake for 25-35 minutes, until a wooden skewer or toothpick comes out with the tiniest bit of crumb.

    6 Transfer the cakes to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper and let cool completely. (Once cool, the cakes can be frosted right away or wrapped in plastic and refrigerated overnight.)

    To Make the Frosting:

    1 Put about 1 inch of water in a medium saucepan and bring it to a gentle boil.

    2 Place the white chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.

    3 In the bowl of a stand mixer fitted with the paddle, beat the butter on medium until light yellow and fluffy, about 3 minutes. Add the vanilla, corn syrup and salt, mixing on medium until combined. Turn the mixer to low and gradually add the confectioner’s sugar. Beat on medium until smooth and creamy, stopping to scrape down the sides of the bowl as necessary, 2-3 minutes. Add the white chocolate and beat on low until completely combined.

    4 Place the buttercream in the refrigerator for 15 minutes to chill. Then re-whip on medium until light and fluffy.

    To Assemble the Cake:

    1 Cut each chilled cake in half horizontally so you have 4 cake layers. Trim as necessary if they are uneven.

    2 Place one layer on a cake plate or turntable. With an offset spatula spread the top with a heaping scoop of buttercream (about ¾ cup) until nice and even. Top with 1 tbsp of raspberry jam, keeping it about 1 inch from the edge.

    3 Place the second layer of cake on top and frost again with the buttercream and a tbsp of jam. Repeat with a third layer.

    4 Place the final layer on top and spread generously with the buttercream (but no jam).

    5 Give the sides of the cake a thin but even coat of the buttercream, smoothing it out as much as possible. Place the whole cake in the fridge to chill, setting the “crumb coat,” for 20 minutes. (Be careful not to get crumbs in the buttercream, and clean off your spatula between this crumb coat and the final coat.)

    6 After it has chilled, frost the sides again with the remaining buttercream until it is nice and smooth. Add more to the top as well if necessary.

    7 The cake will keep at room temperature, covered, for a few days.

    From cakeoversteak


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