Ingredients:
- 250g all purpose flour
- 400g granulated sugar
- 75g Dutch process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 240ml buttermilk, room temperature
- 120g full fat sour cream
- 120ml vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 240ml freshly brewed hot coffee
- 5 large egg whites
- 300g granulated sugar (for buttercream)
- 450g unsalted butter, softened
- 30g freeze dried raspberry powder
- 125g fresh raspberries for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8 inch round pans. Note: Parchment paper on the bottom is a must for easy removal.
- Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until the color is a uniform, pale chocolate brown.
- In a separate bowl, whisk together the buttermilk, sour cream, oil, eggs, and vanilla.
- Slowly pour the wet mixture into the dry, whisking gently until no large flour pockets remain.
- Carefully pour in the hot coffee. Note: The batter will be very thin; this is exactly what we want.
- Divide batter evenly and bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then move to a wire rack. They must be cold before carving!
- Cut one round cake into a large square, and the other round into two half circles. Attach the half circles to the top sides of the square to form a heart.
- Whisk egg whites and 300g sugar over a double boiler until the sugar has completely dissolved and the mixture is hot.
- Transfer to a mixer and whip until stiff peaks form, then slowly add butter and raspberry powder until it transforms into a silky, pink cloud.
- A thick layer of pink frosting with fresh raspberries nestled on top.