Ingredients
Scale
- 3 oz semisweet chocolate
- 12 oz strong brewed coffee
- 3 C sugar
- 2½ C all-purpose flour (sifted)
- 1½ C Valrhona unsweetened cocoa powder
- 2 tsp. baking soda
- ¾ tsp. baking powder
- 1¼ tsp. salt
- 3 eggs
- 6 oz canola oil
- 12 oz buttermilk
- ¾ tsp. vanilla
- ***
- Cream Cheese Frosting:
- 1¾ lb butter
- 1¾ oz vanilla
- 1 lb confectioners sugar
- 3 lb cream cheese
- ***
- Raspberries for garnishing top of cake
- Berries for plating
Instructions
- Melt chocolate with coffee until smooth.
- Mix sugar, flour, cocoa powder, baking soda, baking powder & salt.
- Beat eggs until lemon colored (about 3 minutes). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs combining well.
- Add dry ingredients until mixed well.
- Line 2- 10” cake pans with parchment and spray well.
- Bake at 290º for approximately 30 minutes until done.
- Frost both cakes and combine.
- YIELD:
- 2- 10” Pans to make 1 whole cake.
- Jeff Reilly Executive Chef
- ***
- Recipe: Cream Cheese Frosting
- Whip butter and vanilla until smooth and soft.
- Cream in the sugar until it is completely blended in and smooth.
- Whip in cream cheese until light and fluffy.
- YIELD:
- 4½ lb (Enough for 1 whole Jeff’s Mom’s Cakes with some left over.)
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
