Directions
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Make the Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. This is crucial for easy removal later. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt. The mixture should be uniform. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the batter is smooth. Gradually stir in the hot coffee; the batter will be thin, but that’s perfectly fine! Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Once baked, let the cakes cool completely in the pans on a wire rack.
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Prepare the Berry Filling: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 5-6 minutes until the berries become juicy and fragrant. Add the cornstarch mixture (combine cornstarch with water beforehand), and cook for an additional 1-2 minutes until the mixture thickens. This filling should cool completely before use.
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Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract; continue beating until the frosting is fluffy. If you prefer a lighter texture, gently fold in the whipped cream at this stage.
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Assemble the Cake: Take one of the cooled cake layers and place it on a serving plate. Spread a generous layer of cream cheese frosting on top, followed by a spoonful of the berry filling. Carefully place the second cake layer on top and frost the top and sides of the cake. For an extra touch, drizzle melted dark chocolate over the top and decorate with fresh berries.
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Chill & Serve: Carefully refrigerate the assembled cake for at least 1 hour before slicing. This resting period allows the flavors to meld beautifully, enhancing the cake experience.
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