Photography & Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Mareli Erasmus
1. Preheat oven to 180°C.
2. Grease two 20cm baking pans (or line with parchment paper circles) and set aside.
3. In the large bowl of a standing mixer, sift together flour, sugar, cocoa, baking soda and salt.
4. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth.
5. Remove bowl from mixer and stir in hot coffee with a rubber spatula—the batter will be very runny.
6. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 min, until toothpick inserted in centre, comes out with just a few moist crumbs attached.
7. Allow cakes to cool for 15 min in pans, then run a butter knife around the edges of each cake.
8. Place a wire cooling rack over top of each pan.
9. Use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release.
10. Let the cakes cool completely.
11. When the cakes are cool, whip the cream till soft peaks form.
12. Spread the raspberry jam on the one layer of the cake.
13. Then, spread some cream on top of the jam and top with the strawberries.
14. Place the other layer of cake on top of the strawberries and decorate the top of the cake with some whole strawberries.
15. Dust with icing sugar and serve immediately.
Makes 1 cake with approximately 12 slices
1¾ cups cake flour
2 cups caster sugar
¾ cup cocoa powder
1½ tsp baking soda
¾ tsp salt
2 large free-range eggs
1 cup buttermilk
½ cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (2 tsp instant coffee in 1 cup boiling water)
3 tbsp raspberry jam
200g fresh strawberries, of which half are sliced