Prep 25 mins
Cook 2 hrs
A moist, fudgy cake covered in an indulgently rich chocolate frosting.
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup strong coffee
- 6 ounces dark chocolate, finely chopped
- 1⁄2 cup vegetable oil
- 1⁄2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 1⁄2 teaspoons vanilla extract
- 2⁄3 cup heavy whipping cream
- 5 tablespoons unsalted butter (cut into 1/2-inch pieces)
- 3 tablespoons granulated sugar
- 3 tablespoons water
- 1⁄8 teaspoon salt
- 10 ounces dark chocolate, finely chopped
- 1⁄2 teaspoon vanilla extract
- FOR CAKE:.
- PREHEAT oven to 325°F Grease two 8-inch-round cake pans. Line bottoms with wax paper.
- Combine sugar, flour, baking soda and salt in large bowl.
- Bring coffee to simmer in small, heavy-duty saucepan. Remove from heat.
- Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
- WHISK vegetable oil, sour cream, eggs and vanilla extract in another large bowl to blend.
- Add chocolate-coffee mixture; whisk to blend well.
- Add one-third of chocolate-sour cream mixture to dry ingredients; whisk to blend well.
- Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition.
- Divide batter equally between prepared pans. (Batter will be thin.).
- BAKE for 33 to 35 minutes or until wooden pick inserted in centers comes out clean.
- Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
- Invert onto wire racks; remove wax paper.
- Cool completely.
- Spread frosting between layers and over top and sides of cake.
- Store any leftover cake in refrigerator. Bring to room temperature before serving.
- FOR FROSTING:.
- BRING cream, butter, sugar, water and salt to simmer in medium, heavy-duty saucepan over medium heat, stirring frequently.
- Remove from heat.
- Immediately add chocolate; let stand for 2 minutes.
- Whisk until melted and smooth.
- Add vanilla extract.
- Pour into medium bowl. Refrigerate, stirring occasionally, for about 1 1/2 hours or until thick enough to spread.