Wilbur's Tribute Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment; lightly dust with flour and tap out excess.

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl or large measuring cup, whisk the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined and no large streaks remain — do not overmix.

Stir in the hot brewed coffee (or hot water) a little at a time until the batter is smooth and slightly thin. The coffee will enhance the chocolate flavor; batter will be pourable.

Divide batter evenly between the prepared pans. Bake on the center rack for 28–34 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not raw batter.

Allow cakes to cool in the pans on a wire rack for 10 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely before assembling (about 1 hour).

Place the chopped bittersweet chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer and small bubbles form at the edges; do not boil.

Pour the hot cream over the chopped chocolate and let sit for 2 minutes to soften the chocolate. Then gently stir until smooth and glossy. Stir in the unsalted butter until fully incorporated.

Let the ganache cool at room temperature until thickened but still spreadable, about 20–30 minutes. If it becomes too firm, warm gently over a bowl of hot water while stirring to reach spreadable consistency.

In a large bowl using a hand mixer or stand mixer fitted with a paddle, beat the softened cream cheese and softened butter together on medium speed until smooth and homogenous, about 2–3 minutes.

Add the vanilla extract, then gradually add the powdered sugar, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Reserve about 1 cup of frosting for decorative piping or accents. To the remaining frosting, sift in the 2 tablespoons of cocoa powder and beat on low until evenly tinted a light chocolate color. Taste and add sea salt flakes if you want a subtle contrast.

If the frosting is too thick, add 1 teaspoon of milk at a time until it reaches a spreadable consistency; if too thin, add a little more powdered sugar.

Level the cooled cake layers if necessary using a serrated knife. Place one cake layer on a serving plate or cake board and spread an even layer (about 3/4 cup) of the chocolate ganache over the surface, leaving a small margin at the edge so the ganache won't push out when the second layer is added.

Place the second cake layer on top, centering it gently. Using an offset spatula, apply a thin crumb coat of the cocoa-tinted cream cheese frosting around the sides and on top to lock crumbs in; chill in the refrigerator for 15 minutes to set the crumb coat.

Once chilled, apply the remaining cocoa-tinted frosting smoothly over the top and sides. Use the reserved plain cream cheese frosting to pipe decorative rosettes, borders, or to write a tribute message as desired.

Decorate with chocolate shavings/curls and arrange fresh raspberries or cherries around the base or on top. Add tiny pieces of edible gold leaf sparingly if using.

For a finishing touch, lightly dust with a little extra sifted cocoa powder, and sprinkle a few sea salt flakes over exposed ganache areas for a balanced flavor contrast.

Allow the assembled cake to rest at room temperature for 30 minutes before slicing so the ganache and frosting settle; if room is warm, refrigerate for 15–20 minutes instead to keep shape.

Slice with a sharp, warm knife (run under hot water and dry between cuts) for clean slices. Serve on dessert plates and enjoy. Leftovers: store covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.