The Infinite Dessert Plane Cake
Inspired by vast, otherworldly landscapes, this impressive layer cake combines rich chocolate with bright, tangy raspberry to create a dessert that's both comforting and adventurous. It's a complex bake, but the reward is immense.
Directions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- 2
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- 3
In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy.
- 4
Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
- 5
Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- 6
Stir in the hot coffee until incorporated. The batter will be thin.
- 7
Divide batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
- 9
For the frosting: In a large bowl, beat 1 cup softened butter until creamy. Gradually add powdered sugar, a cup at a time, beating until smooth.
- 10
Beat in heavy cream and 1 teaspoon vanilla extract until light and fluffy.
- 11
To assemble: Place one cake layer on a serving plate. Spread with raspberry jam, then scatter half of the fresh raspberries over the jam. Top with a layer of frosting.
- 12
Repeat with the second cake layer. Place the third cake layer on top. Frost the entire cake with the remaining buttercream, creating a smooth finish.
- 13
Chill for at least 30 minutes before slicing to allow the frosting to set. This makes for cleaner cuts.
- 14
Serve at room temperature and marvel at the layers of flavor.