Hojicha Cake with Berry Preserves

For three 6 in x 2 in cakes pans:

Cake:

• 200g (1 cup) granulated sugar

• 250g (2 cups) all-purpose flour

• 7g (1 tbsp) hojicha powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1 1/2 tsp salt

• 2 large eggs

• 167g (2/3 cup) buttermilk

• 1 1/2 tsp vanilla bean paste (or extract)

• 1/3 cup neutral oil

• 2/3 cup boiling water

• 2/3 cup berry preserves

• Strawberries and mint for decoration

Vanilla Buttercream:

• 1 1/3 vanilla bean pod (or omit and use extra vanilla paste)

• 4 sticks softened butter

• 1 1/2 tbsp vanilla bean paste

• 2 2/3 cups powdered sugar

• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare three 6-inch cake pans by greasing and lining them with parchment paper.

2. In a large bowl, whisk together the sugar, flour, hojicha powder, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the eggs, buttermilk, vanilla bean paste, and oil until combined.

4. Slowly add the wet ingredients to the dry ingredients and mix until smooth.

5. Pour in the boiling water and mix until well combined. The batter will be thin.

6. Divide the batter evenly between the three pans.

7. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely before assembly.

8. For the buttercream, beat softened butter until creamy. Add vanilla bean paste and slowly mix in powdered sugar until smooth. Add heavy cream to adjust consistency.

Let the cake sit for 15-20 min in room temp to soften the buttercream before serving.

Enjoy!

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