makes two 10″ pans
This recipe was passed along to me very recently by a childhood friend, Kendall, who is a professional pastry chef in D.C.; she actually made a cake for Obama – so cool! The pictures looked soooo good, that I requested the recipe. I have yet to make this yet, but plan to for the next family birthday celebration.
Note from Kendall: This cake works extremely well with Bobs 1:1 gluten free flour as well. You cannot tell it is gluten free at all!
- 1½ cup cocoa
- 2 TBL coffee
- 3 cups hot water
- 18 oz butter
- 3¾ cup sugar
- 6 eggs
- 1½ tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3¾ cup flour
- Preheat oven to 350
- note: use liquid measures for the flour and sugar in this recipe
- Combine the cocoa powder, coffee and hot water in a lexian bin and mix well. This is the liquid in the recipe
- Cream the butter and sugar
- Add the eggs and the vanilla extract
- Alternately add the flour (with the salt, baking soda, and the cinnamon added) and the liquid
- Be patient and mix well. Scape bowl often
- Put the cake batter into the prepared pans and bake at 350
- sidra note: missing the frosting and how long to bake. I will update this recipe once I make this, but I’d go with a rich chocolate buttercream frosting and put the raspberries between the layers as Kendall did. I will eyeball a bunch of recipes to get an idea for shorts-longest baking times and go from there. stay tuned!