The Great Divide Cake!

The idea for this cake came from a coffee drink, by the name Great Divide. 

It's two espressos in hot chocolate with raspberry flavouring.  

Higher Ground Coffee in Kensington in Calgary shall be credited for this amazing coffee. 

It was sooooo good! 

I had to make its equivalent in the form of cake! 

Four layers of tender, moist chocolate cake,

Coffee flavoured whipped butter icing, salted caramel and raspberry preserves sandwiched between,

Topped with chocolate 7 minute frosting and fresh raspberries. 

For the Chocolate Cake: 

160g Flour

300g Sugar

120g Cocoa

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 cup Buttermilk

2/3 cup Hot Coffee

6 tbsp Vegetable Oil

2 Eggs

2 tsp Vanilla

1. Sift dry ingredients together, whisk wet ingredients together, pour wet into dry,

mix until smooth (1 minute) and pour equally into two greased and floured spring-form pans.

2. Bake at 350 degrees for 20 minutes (or until the center has solidified).

The Coffee Icing is just a butter and icing sugar icing flavoured with coffee extract.

The Salted Caramel came from Sweetapolita, found here.

The frosting is from last year and found here.

This should really have been our Valentine's day dessert!