Perfect Chocolate Cake with Chocolate Frosting
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 slices
Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk, room temp
  • ½ cup canola oil
  • 2 tsp vanilla
  • 1 cup very hot coffee
  • Frosting:
  • 3 cups sem-sweet Callebaut chocolate wafers
  • 1½ cups sour cream-full fat
Instructions
  1. Preheat oven to 350 ℉. Butter and flour 2 - 9" round cake pans.
  2. Cake:
  3. Whisk together in the bowl of a stand mixer the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix on medium speed for 2 minutes. Add the hot coffee slowly down the side of the bowl while mixing on low speed. Remove the bowl and using a spatula ensure the batter is well mixed. It will be very thin.
  4. Divide evenly between the 2 pans. Tap gently on the edge of the counter to release air bubbles.
  5. Bake 28-32 minutes on bottom rack or until toothpick inserted in the middle comes out clean.
  6. Cool on rack for 10 minutes, then remove cakes from pan to rack to cool completely.
  7. Assemble cake:
  8. In a small glass bowl over simmering water, melt chocolate chips stirring until smooth. Whisk in sour cream a tablespoon at a time.
  9. Place one layer on cake plate. Spread ⅓ of frosting on first layer. Add second layer of cake
  10. Using an offset spatula frost top and side of cake.If mixture thickens too quickly place over simmering water again and stir until creamy.
  11. Decorate with chocolate curls or sprinkles or whatever strikes your fancy.
  12. Refrigerate at least 1 hour before serving, but let sit at room temp at least 15 minutes before serving.
Recipe by Chateau Elma at https://www.chateauelma.com/perfect-chocolate-cake-chocolate-frosting