Ingredients
- 45 after addition (seconds)
- 9 round cake pans
- 5 1/2 butter
- 4 eggs
- 4 egg whites
- 750 gr flour
- 500 gr sugar
- 475 gr cake flour
- 450 gr raisins
- 240 ml buttermilk
- 60 gr unsweetened chocolate
- 60 ml boiling water make cake preheat oven
- 60 ml buttermilk mixture to dry ingredients
- 16 ml instant coffee plumped in water (hot)
- 8 gr cinnamon (ground)
- 7 gr baking soda
- 2 gr nutmeg (ground)
- 2 gr allspice (ground)
- 1 gr salt
egg whites to soft peaks, then fold into batter. Divide batter between prepared pans and bake 30 to 40 minutes. A toothpick inserted in center will come out clean. Turn out onto a wire rack and let cool completely. Make buttercream: In a large mixing bowl combine egg whites and sugar and set bowl in a larger bowl of warm water. Stir until sugar dissolves then remove bowl from water. Beat whites at high speed until stiff peaks form. Lower speed to medium-high and gradually beat in softened butter, 1 to 2 tablespoons at a time. If mixture looks slightly curdled, continue beating and it will thicken and smooth out. Add melted chocolate and coffee and beat again until smooth. Spread buttercream on first layer, top with second layer, and frost top and sides, piping decoratively if desired. Keep cool or refrigerated until serving. SHOW#ND016 ----
