1 cup hot brewed coffee
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 tsp. vanilla extract
2 cups all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cups granulated sugar
4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350°F. Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled).

Divide batter among pans and smooth tops. Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack. Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20-25 minutes (25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake).

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake. Add another cup of frosting, fresh raspberries and the final cake later. Top with buttercream and frost the top and sides of the cake.

If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost!

NOTES:

 • These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.
 • The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving

Submitted by: alexis