Berry-Filled Mocha Cake
Serves 8

1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tablespoon instant coffee
1 1/2 teaspoons baking soda
1 1/3 cups granulated sugar
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
1/2 cup strawberry jam
1 pint strawberries, hulled and halved

For the Frosting
1 cup whipping cream
1/2 cup confectioners’ sugar
1/3 cup cocoa powder
2 teaspoons instant coffee
1 teaspoon vanilla

Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a large bowl, sift flour, cocoa, coffee and baking soda. In a small bowl, using an electric mixer set on high speed, beat sugar and eggs until thickened and pale yellow in color. Add buttermilk and oil to flour mixture; stir well. Fold in egg mixture. Pour batter into prepared pans. Bake until a toothpick inserted in center of cake comes out clean, about 30 minutes; cool in pans on wire racks for 10 minutes. Turn cakes out onto racks; cool completely. Place one cake layer on a serving plate; spread top with jam. Top with second cake layer. For frosting, using the electric mixer set on high speed, beat together cream, sugar, cocoa, coffee and vanilla until stiff peaks form. Spread frosting over top of cake. Cover loosely; chill. Just before serving, garnish cake with strawberries.