Ingredients:
For the Cake:
0.5 Cup Dutch Cocoa
1.5 Cups White Sugar
1 Tsp Salt
1.75 Cups All-Purpose Flour
1 Tsp Baking Soda
2 Tsp Pure Vanilla Extract
1 Tsp Pure Chocolate Extract
0.5 Cup Grapeseed Oil
1.5 Cups Strong Boiling Hot Coffee
2 Large Eggs, whisked together
* Recipe adapted from Salt Fat Acid Heat
For the Frosting:
1 Recipe Blackberry Buttercream
For the Filling:
1. Preheat oven to 350 degrees.
2. Grease, line with parchment paper, and dust two 8" cake pans with cocoa powder.
3. In a large bowl, combine the cocoa powder, sugar, salt, baking soda, and flour.
4. In a medium bowl, mix together the extracts, oil, and hot coffee.
5. Making a well in the center of the large bowl, add the wet ingredients to the dry ingredients.
6. Whisk in the eggs and mix until batter is just smooth. The batter will be thin.
7. Divide the batter evenly between the two cake pans.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Remove from the oven and let the cakes cool in the pans, on a wire rack.
10. Once the cakes are cooled, remove them from the pans and place the first layer on a cake plate.
11. Smooth 1" of buttercream around the outside of the first layer. Fill the rest of the layer with blackberry jam.
12. Add the final layer to the top of the cake. Make a this crumb coat of frosting on the cake. Refrigerate for 10 minutes.
13. Frost the cake again generously and if desired, use more blackberry jam to make a swirl effect.
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