Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.
- In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.
- Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.
- For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)
- For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.
- Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.
- To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.
- When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.
- Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.
- Add the crumbled caramel by patting small handfuls onto the top of the iced cake.
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Tonny Mutiso
[email protected]The chocolate and vanilla layers were a bit dry, but the surprise chocolate ganache filling was amazing.
Roy Rogelio
[email protected]This cake is so delicious and decadent. I highly recommend it.
Obu William
[email protected]I've made this cake several times and it's always a hit. I love the surprise chocolate ganache filling.
solomon oladimeji
[email protected]This cake is perfect for any occasion. It's always a crowd-pleaser.
Mike Halliwell
[email protected]I'm not a baker, but this cake was easy to make and it turned out great!
mena manosa
[email protected]The cake was dense and dry. I wouldn't make it again.
ganesh chhantyal
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Bilal Gee
[email protected]The instructions were easy to follow and the cake turned out beautifully. The only thing I would change is to use a darker chocolate for the ganache filling.
Sandanam Sandanam
[email protected]This cake is so easy to make and it always turns out perfect. I've made it for birthdays, holidays, and just because.
tohlob yanisse
[email protected]I love the combination of chocolate and vanilla in this cake. The surprise chocolate ganache filling was a nice touch.
Davis Lewah
[email protected]This cake was a huge hit with my family and friends! The chocolate and vanilla layers were moist and fluffy, and the surprise chocolate ganache filling was rich and decadent. I will definitely be making this cake again.