makes one four-layer 8″ cake
for chocolate cake:
- 2 cups sugar
- 2 cups flour
- 1/3 cup black cocoa powder
- 2/3 cup Dutch-processed cocoa powder
- 1 tspn salt
- 1 tspn baking powder
- 1 tspn baking soda
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup hot coffee
- Preheat oven to 180 degrees C. Grease, flour, and line the bottoms of two 8″ round cake pans. If desired, line the cake pans with bake-even strips.
- In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
- In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
- Pour the hot coffee into the batter and mix on medium low until smooth.
- Divide the batter between the two cake pans.
- Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely. Once completed, split the layers.
or cocoa-olallieberry buttercream:
- 1/2 cup olallieberry puree, from about 3/4 cup olallieberries
- 2 Tbspn black cocoa, sifted
- 11 oz. sugar (~310 grams)
- 5 oz. water (~140 grams)
- 150 grams egg whites (~5 egg whites)
- pinch of cream of tartar, optional
- 50 grams sugar
- 4 sticks (1 lb) butter, at room temperature
- food coloring, if desired
- oreo cookies, chopped into sixths
- In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
- Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 115 degrees C.
- Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
- Once the syrup has reached 115 degrees C (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
- Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
- Slowly begin to add the butter, about a half tablespoon at a time.
- Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.
for dark chocolate ganache:
- 3 oz. dark chocolate, chopped
- 2.5 oz. manufacturing or heavy whipping cream
- 1 Tbspn butter
- Place the chopped chocolate in a bowl and set aside.
- In a saucepan, heat the cream and butter just until simmering.
- Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
- Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.