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Ingredients
- 7 oz cake flour
- 1/4 tsp kosher salt
- 1 tsp baking soda
- 1/2 tsp ground cloves
- 2 tsp ground cinnamon
- 1/2 cup hot coffee
- 1/2 cup hot water
- 4 oz Dutch-processed cocoa powder
- 5 oz unsalted butter, cubed
- 7/5 oz superfine sugar
- 7/5 oz light brown sugar
- 2 large eggs, lightly whisked
- 2 large egg yolks, lightly whisked
- 1 cup buttermilk
- 1 tsp vanilla extract
Preparation
Step 1
1. Preheat the oven to 350F.
2. Prepare the cake pans by greasing the bottoms and sides with melted or softened butter. Place a parchment circle on the bottom of each cake pan. Set aside.
3. In a medium mixing bowl sift together the cake flour, kosher salt, baking powder, baking soda, ground cloves, and ground cinnamon. Set aside.
4. In a medium bowl mix the hot coffee and hot water. Stir in the cocoa powder and mix until smooth. Add the butter to the mix and stir until melted. Stir in both of the sugars, followed by the eggs. Add in the buttermilk and vanilla extract and stir until smooth.
5. Stir the dry ingredients into the wet mixture in three additions, being careful not to overmix.
6. Divide the batter evenly between the two cake pans and bake for 20 minutes. Check the pans at this point and rotate. The cakes are done when the surface of the cake springs back when (lightly!) touched and a 1/8" gap forms between the cake and the sides of the pan.
7. Assemble the cake in layers with desired filling(s). Suggested: Chocolate Buttercream and Cajeta Ganache.
Makes one 8" layer cake.