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:

  1. 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.
  2. Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until the color is a uniform, pale chocolate brown.
  3. In a separate bowl, whisk together the buttermilk, sour cream, oil, eggs, and vanilla.
  4. Slowly pour the wet mixture into the dry, whisking gently until no large flour pockets remain.
  5. Carefully pour in the hot coffee. Note: The batter will be very thin; this is exactly what we want.
  6. Divide batter evenly and bake for 35 minutes until a toothpick comes out with only a few moist crumbs.
  7. Let the cakes cool in the pans for 10 minutes, then move to a wire rack. They must be cold before carving!
  8. 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.
  9. Whisk egg whites and 300g sugar over a double boiler until the sugar has completely dissolved and the mixture is hot.
  10. 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.
  11. A thick layer of pink frosting with fresh raspberries nestled on top.