Ok, this is a bomb! But wow how delicious! It’s a delicious soft and moist cake filled with butter cream with coffee, perfect accompanied with a cup of coffee at anytime during the day/night.
I use the same recipe for this one as I do for Chocolate cake, pour the batter into two 24 cm cake tins (or one at a time), bake it a little longer on same temperature. Just watch and follow and remove from oven when ready and cool down.
For the filling I double the recipe, “half-melt” the butter, use 4 tsp. of cocoa and 15 tbs. of VERY strong coffee. Adapt icing sugar until you have the consistency you like.
Add some raspberry’s on top, it breaks perfectly with the sweetness (as if that has been a problem..).