Description
This delicious chocolate cake is perfect for any occasion.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour (* spooned and leveled)
- 2 cups plus 2 tablespoons (419 g) granulated sugar
- ¾ cup (63 g) Dutch processed cocoa powder
- ½ teaspoons baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup (180 mL) vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup (57 g) sour cream
- 1 ¼ cups (300 mL) boiling water
- 1 teaspoon espresso powder
- 2 ½ cups (5 sticks, 565 g) unsalted butter, softened to room temperature
- 5 cups (565 g) powdered sugar
- 1 ½ cups (126 g) cocoa powder
- 4 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- Preheat and prepare the pan. Preheat the oven to 350°F. Grease and line the bottom of two 9-inch cake pans with parchment paper. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine wet ingredients. In a second mixing bowl whisk together oil, vanilla, eggs, and sour cream.
- Add dry ingredients. Using a rubber spatula, stir the dry ingredients into the wet mixture just until incorporated.
- Add espresso/hot water. Stir the espresso powder into the boiling water. Carefully stir in the boiling water into the chocolate batter.
- Bake. Divide batter between the two pans. Bake 30-35 minutes until the toothpick inserted into the center comes out clean. Remove cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
- Cream butter. In a bowl of your stand mixer, with paddle attachment, beat the butter on medium-high speed for about 2 minutes to soften.
- Add sugar. Add the confectioners sugar ½ cup at a time, with mixer on low, and beat to combine. Scraping down the bowl as needed.
- Add the heavy cream, and vanilla. Beat to combine on low speed.
- Add cocoa powder. Add cocoa powder, with mixer on low speed, and beat to combine. Then increase the speed to medium-high speed and beat for 5-7 minutes until light and fluffy. Use immediately or store in a container in the fridge for up to 5 days. Re-whip again before using for spreadable consistency.
- Frost cake. When cakes are cooled, frost the cake. If cakes are domed on top, use a serrated knife and cut the tops off. Place one layer onto cake serving platter. Frost the layer with an offset spatula. Top with second layer. Frost top and sides of cake.
Notes
- This cake is best served at room temperature.
- Make sure to re-whip the frosting before spreading if it has been stored in the fridge.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg