my modern artefact

A couple photos of a very grown-up cake for two very special birthday girls I know. With olive oil standing in for the butter and a shot of dry white wine that bakes away with a floral scent, the cake is moist and complex with a bright sunny layer of raspberry jam in the center. Add a bit of bittersweet chocolate icing on the outside and you've got all of the best things in life—wine, olive oil, raspberries, and chocolate. Happy birthday ladies!

Grown-up birthday cake by Midge via Food 52

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups sugar

4 eggs

1 cup dry white wine

1/2 cup olive oil 

1/2 cup canola oil

1 teaspoon bourbon vanilla

7 oz raspberry jam

1. Preheat oven to 350 degrees.

2. Butter and lightly flour nine-inch cake pans.

3. Sift together flour, salt, and baking soda. Set aside.

4. In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oils.

5. Whisk dry ingredients into cake batter until smooth.

6. Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.

7. Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).

Bittersweet Chocolate Buttercream Icing

1/2 cup unsalted butter, softened

1 cup confectioners sugar

1/2 cup Dutch processed cocoa

1/4 cup whole milk

1 teaspoon vanilla

1. Blend the butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing—you will need to whisk it vigorously. Mix in the vanilla.

2. Chill the icing for about 30 minutes and then proceed to ice the cake.

[1-2. c. lynn]