3/4 cup all purpose flour
2/3 cup cocoa powder
3/4 teaspoon salt
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk (or mix 2 teaspoons lemon juice with 2/3 cup whole milk)
2/3 cup vegetable oil
2 eggs
1 and 1/3 cup white sugar
1 Tablespoon brown sugar
1 tablespoon vanilla extract
1/3 cup hot coffee
For the Berry Compote:
2 cups berries of your choice (I used mixed frozen berries)
1/8 cup water
A squeeze of lemon
1 Tablespoon white sugar
For the Vanilla Frosting:
1/2 cup (1 stick) of unsalted butter
1 and 1/2 teaspoons vanilla extract
2/3 cup powdered sugar
4 Tablespoons heavy whipping cream
Step 1: Preheat the oven to 350F. Make the compote by adding all ingredients to a small saucepan and stirring occasionally over low heat until the berries break down and thicken to a jam-like consistency (about 15 minutes) add water if you think it looks too dry.
Step 2: Make the coffee. In a medium bowl, combine all dry ingredients. In a separate large bowl, mix together oil, eggs and sugar. Then add in the milk and coffee. Add in the dry ingredients in two batches. Then add the vanilla.
Step 3: Grease and parchment line two 6 inch cake pans, pour the batter equally into each pan, and bake in the preheated oven for about 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Step 4: Make the buttercream by combining all ingredients and whipping until smooth. Once the cakes are cool, pipe a circle around the bottom layer of cake, which will serve as a barrier to the jam squishing out of the sides. Then spread the compote across the surface of the cake in an even layer. Place the top layer on the jam layer, and frost the cake all around! Enjoy!
Comments