1 1/2 cups buttermilk
1 tablespoon instant coffee
1 tablespoon vanilla extract
675 grams sugar
290 grams all-purpose flour, plus extra for dusting pans
150 grams cocoa powder, sifted
13 grams baking powder
13 grams baking soda
1 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled slightly
2 1/4 cups sugar
9 large egg whites
5 sticks unsalted butter, softened
1 tablespoon pure vanilla extract
800 grams Swiss meringue buttercream
3/4 cup raspberry puree
The Swiss meringue buttercream can be refrigerated in an airtight container for up to 3 days, or frozen up to 1 month. Bring to room temperature before using, and beat on the lowest speed until smooth, about 3 minutes.
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