Espresso Cake with Raspberry Filling

 

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Make sure you butter your pans…I would also recommend parchment paper so your cake won’t stick.

 

Cake

  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee

Raspberry Filling:

  • 1/2 cup cream cheese
  • 1/2 cup whipping cream
  • 1 cup raspberries
  • 3 Tablespoons raw sugar

Chocolate Frosting:

  • 6 ounces good semisweet chocolate
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee powder

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

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In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry.

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With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

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Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

For Filling:

Mix cream cheese and whipping cream in mixer for 4 minutes.  Take off mixer and slowly fold in raspberries and 3 tablespoons of raw sugar.

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Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the raspberry filling with about a 1 inch gap from outer edge.

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Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

 

Chocolate Frosting:

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

 

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In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.

 

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Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Frost your cake you are done…

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Grab a fork and enjoy!

Oh my Strawberry Cake!

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INGREDIENTS
For the berries:
2 pints strawberries, rinsed and hulled (about 4 cups)
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest

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Cake:
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup vegetable oil
1/4 cup water
1 teaspoon lightly packed finely grated lemon zest
2 teaspoons vanilla extract
6 large eggs, separated
1 1/2 cups raw sugar
Center filling:
1/2 cup mascarpone cheese
1/2 cup heavy cream
For the frosting:
1 tablespoon vanilla extract
6 tablespoons raw  sugar
3 cups heavy cream

Additional berries for top are optional.

INSTRUCTIONS
For the berries:
Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
Strain macerated berries and reserve syrup separately.

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For the cake:
Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.

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In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
For the filling:
Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes.
For the frosting:
Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)
To assemble:
Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.

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Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
Spread the remaining frosting all over the top and sides of the cake. Cut another two pints of strawberries and work from the middle out in  circular motion.

When ever possible I try to use raw sugar and organic dairy.  Your cake will be fine without doing this it’s just a personal choice that I made many years ago.

If you cannot find mascarpone at your grocers you can use cream cheese here’s a basic cheat link http://www.ehow.com/how_7772657_substitute-cream-cheese-mascarpone.html

This is a beautiful cake: not overpowering at all.  The only thing I would change is probably brushing the top strawberries with  syrup as well.   

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