This cake is for an occasion--a big one. I made it for Allie's wedding shower in both cake and cupcake form; it was lovely both ways but I think better as cake, as the ratio of frosting to cake was right and it didn't dry out as much. I also made it for Mom's birthday in the summer, and for Greta's graduation party. Dust it with powdered sugar (cut a design out of paper as a stencil--so fancy, oh my!) and put raspberries on top; I also accompanied it with raspberry coulis, straining out the seeds so it's just a delish sauce to drizzle on it once it's cut. Seriously, so good. Also UNBELIEVABLY DELICIOUS chilled in the fridge (was leftovers, incredibly, but I'd do a whole one this way), cut into thin slices, and drizzled with olive oil and sea salt. OMFG.
In conclusion: MAKE THIS CAKE.
Notes: I'm pretty sure I used Ghiradelli and it worked out fine. Use the coffee and make sure it's hot; it adds an delicious dark undertone without tasting at all of coffee. And make sure to use big enough pans! It puffs up considerably, and WILL overflow if the pans aren't tall enough/you use 9" pans instead. I don't think I had to chill the frosting before using it, but I can't remember--the point is, this takes a serious amount of time and effort, so don't try to leave it to the last minute.
okay MAKE THIS CAKE.
CAKE.
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