Ingredients
2 cups sugar1 cup 2% milk1 cup strong brewed coffee1 cup canola oil2 eggs1 teaspoon vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 tablespoon instant coffee granules2 teaspoons baking soda1 teaspoon baking powder1 teaspoon saltFILLING:1 cup butter, softened1-1/2 cups confectioners’ sugar1/2 cup seedless raspberry jamFROSTING:9 ounces bittersweet chocolate, chopped1-1/2 cups butter, softened3 cups marshmallow creme1/2 cup confectioners’ sugar1 teaspoon vanilla extractFresh raspberries and chocolate curls
Preparation
In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat butter and confectioners’ sugar. Add jam; beat until blended.
For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners’ sugar and extract; beat until smooth.
Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.
