Chocolate Cake Recipe
Ingredients:
– 1 ½ cups (195 g) cake and pastry flour
– 1 ⅓ cups (295 g) superfine (quick dissolve) sugar
– ½ cup (60 g) Dutch process cocoa powder
– ¾ tsp (4 g) baking soda
– ¼ tsp (2 g) salt
– ½ cup (115 g) cool, unsalted butter (cut into pieces)
– ½ cup (125 ml) hot, strong brewed coffee
– ½ cup (125 ml) milk
– 1 tsp (5 ml) vanilla extract
– 2 large eggs (room temperature)
Ingredients for the Fudge Frosting:
– 12 oz (340 g) semisweet chocolate (chopped)
– 1 ¾ cups (425 ml) whipping cream
– ½ cup (125 ml) sour cream
– ½ tsp (3 ml) vanilla extract
– Pinch of salt
Method:
Baking Directions for the Cake:
1. Preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment paper. Dust the sides of the pans with flour, tapping out any excess.
2. In a large mixing bowl (or using a stand mixer with the paddle attachment), sift together the flour, sugar, cocoa powder, baking soda, and salt. Add the butter and blend until the mixture resembles fine breadcrumbs.
3. Combine the hot coffee, milk, and vanilla, then add them to the flour mixture, blending until smooth. Add the eggs and mix just until smooth (the batter will be quite fluid). Divide the batter evenly between the prepared pans and tap them on the counter to remove air bubbles.
4. Bake the cakes for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 20 minutes, then transfer them to a cooling rack to cool completely to room temperature. You can bake the cakes a day in advance and store them at room temperature before frosting.
Directions for the Fudge Frosting:
1. For the frosting, place the chopped chocolate and cream in a metal bowl over simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and whisk in the sour cream, vanilla, and a pinch of salt. Let it cool to room temperature, stirring occasionally (you can briefly chill it to thicken, then let it continue to cool at room temperature). Whisk by hand until it reaches a spreadable consistency.
2. Place one cake layer on your serving plate, and if necessary, trim it to level. Spread a generous layer of frosting over the top. Add the second cake layer on top and frost the top and sides of the entire cake, using a swirling motion for a decorative design. Chill the cake for at least 2 hours or until ready to serve.
3. You can refrigerate the cake, and it will stay fresh for up to 3 days.
Enjoy
