50 g Vegetable Oil
170 g All-purpose flour
30 g Unsweetened Cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
200 g white sugar
2 Large eggs
140 g Buttermilk
140 g Hot Coffee
1/2 tsp vanilla extract
1/2 tsp salt
1. Preheat oven to 325°F / 175°C.
2. Grease and flour ( I used cocoa powder instead flour) 2 cake pan of 12 cm or 5 inches diameter.
3. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
5. Pour buttermilk-egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk.
6. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.
100g White sugar
100g Cold water
1 tbsp Instant Coffee
1. In a small saucepan mix all ingredients. Bring pan over medium heat until sugar dissolves completely. This may take up to 4 or 5 minutes.
Raspberry Swiss Meringue Buttercream
100 g Egg whites (about 3 large egg whites. It is important to weight them)
140 g White sugar
160 g Butter, softened
2 tbsp Raspberry puree or raspberry paste
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
3. Once meringue is ready start adding soften butter slowly until it is fully incorporated. Whip 10 minutes at medium- hight speed.
4. Add raspberry puree and whisk to incorporate.
100 g Dark or Bittersweet Chocolate Best Quality coarsely chopped
80 g Cream / 35% minimum fat
20 g Unsalted Butter
1. In a small saucepan mix Cream and butter. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
3. Start mixing gently with a spoon until chocolate melts completely.
4. Use at room temperature but still liquid or the ganache will melt the buttercream.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife or cake leveler (Frozen cakes work better here). Even out both cakes in three equal tiny layers so you get 6 evenly layers.
2. Brush hot coffee syrup over all the cake layers.
3. Place the first layer on a cake board. Brush hot syrup over the cake and pipe raspberry buttercream over the first layer using a large open star tip and pour some chocolate ganache. Repeat the process.
4. Use fresh flowers for garnish and powdered sugar for a nice snow effect.