Yields: One 8-inch, three layer cake
Ingredients
Cake:
31 g All-Purpose Flour
Pinch of Salt
60 g Sugar, powdered
2 Eggs, large room temp
2 Eggs, yolks room temp
Decor:
Powdered Sugar
Raspberries and/or ice cream
Method
Cake:
- Pre-heat oven to 350°F.
- Grease and line the bottom of three 8-inch round cake pans with parchment paper.
- Combine the flour, cornstarch, cocoa powder, baking soda, baking powder and salt. Whisk well until well combined. Set aside.
- Combine the buttermilk and vanilla; mix well and set aside.
- In a stand mixer with a paddle attachment, cream the oil, granulated sugar and brown sugar on medium speed for 3 minutes.
- Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions.
- Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture. Mix on medium-low speed. Scrape the bowl down and repeat until all has been added.
- While the mixer is on medium-low speed, add the hot fresh brewed coffee.
- Scrape the bowl down and mix to ensure the batter is well combined. The batter will be loose.
- Divide evenly into the three 8-inch round lined cake pans.
- Bake for 20-30 minutes.
- Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.