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Ingredients
For the Cake
- 1/2 cup sour cream 115g
- 1 cup buttermilk 236mL
- 3 large eggs
- 1 1/2 cup coffee 354mL, strong and hot
- 3/4 cup vegetable oil 177mL
- 1 tablespoon vanilla extract 15mL
- 3 cup all-purpose flour 360g
- 2 2/3 cup granulated sugar 530g
- 1/2 cup cocoa powder 50g
- 1 1/2 teaspoon baking powder 6g
- 1 tablespoon baking soda 18g
- 3/4 teaspoon kosher salt 4g
For the Frosting:
- 1 1/2 cups unsalted butter 330g
- ½ cup cocoa powder 50g
- 3/4 teaspoon salt 4g
- 1 pound confectioners sugar 453g, sifted
- ⅓ cup fudge 100g OR ganache
Instructions
For the Cake:
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Preheat to 350 degrees. Line a 9×13 inch cake pan with parchment.
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Sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder into a large bowl and whisk to combine.
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Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
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Add the wet ingredients to the dry ingredient bowl.
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Whisk to combine then mix on low for about a minute.
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Pour batter into the lined pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
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Allow to cool for a few minutes then invert onto wire rack. Peel parchment paper off and let cool fully.
For the Frosting:
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If you’re using a nice runny fudge then have that ready. If you don’t have that on hand then melt about 1/4 cup milk or cream with 1/4 cup dark chocolate, mix to combine then set aside to cool. Cream butter in a stand mixer fitted with a paddle attachment. Beat in cocoa powder and salt and mix until combined.
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Add the confectioners sugar in a few batches mixing in on low. Scrape the bowl down and mix once more.
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Add fudge or ganache in and mix until well combined. You can add milk or cream in a tablespoon at a time to thin the consistency out If needed.
For the Assembly:
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Add buttercream to the top of the cake with an ice cream scooper. Spread over with an offset spatula.
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Decorate with sprinkles, chopped toasted nuts or shaved chocolate