Chocolate Cake 2-2

Chocolate & Coffee Cake

The secret ingredient to this lavish chocolate cake is not one- but two types of coffee! Between a whole tablespoon of espresso and over a cup of brewed coffee in the batter, this chocolate cake is noticeably enhanced by the bold coffee flavor. However, if you have not caught the coffee bug (like me), you can easily omit the espresso grounds and simply substitute the liquid coffee with milk or even hot water. With a chocolate ganache drip around the edges and multiple layers of rich moist cake, there is no reason to you shouldn’t make this recipe and have a slice… or two or three.

AuthorMackieDifficultyAdvanced

Cake
 1 ½ cups Sugar
 ½ cup Oil
 3 Eggs
 1 tbsp Vanilla
 ½ cup Light Sour Cream (regular makes for a denser cake)
 2 cups Flour
 ½ cup Cocoa Powder
 1 tbsp Espresso Powder (omit if you're not a coffee person)
 2 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Salt
 1 ¼ cups Coffee (or substitute with hot water or milk)
Chocolate Frosting
 3 cups Unsalted Butter (6 sticks)
 1 ½ cups Cocoa Powder
 9-10 cups Confectioners' Sugar
 3-4 tbsp Heavy Whipping Cream
 1 tbsp Vanilla
Chocolate Ganache
 2 oz Dark Chocolate
 6 tbsp Heavy Whipping Cream

Cake
1

Preheat the oven to 350 degrees.

2

In a large bowl, combine the sugar, oil, eggs, and vanilla. Beat the mixture on medium speed until the eggs and oil are well incorporated. Once that batter has lightened in color. Add the sour cream and beat until well combined. In a separate bowl, combine all of the dry ingredients. Alternate adding half of the dry ingredients followed by half of the coffee. Mix just until the flour is incorporated. Repeat until all the ingredients are combined.

3

Divide the batter evenly between three greased 8 inch baking pans. (About 1 2/3 cups of batter per pan.) Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Remove the cakes from the oven and allow to cool completely on a wire rack.

Chocolate Frosting
4

Beat the butter for 3-4 minutes, scraping the bowl occasionally. Beat the butter until it lightens in color. Add the cocoa powder and mix to combine. Alternate adding 2-3 cups of sugar with adding the heavy cream and vanilla. Beat for another 3-4 minutes, until the frosting is light and airy. If the frosting is too thick, adjust the consistency with extra tablespoons of heavy cream, adding them one at a time.

*(No, these measurements aren't a mistake. Yes, you really should make the whole batch. I tried cutting it by 1/3 and I found I needed to make that extra frosting to finish the cake. I know it's insane, but it will make for a sinfully delicious cake. Just trust the recipe.)

5

Level each layer of cake before placing the bottom layer of cake on a cake stand. Scoop one cup of frosting on top the bottom layer of cake and spread until level. Set the second layer of cake on top and repeat until the cake has been assembled. Spread a thin coat of frosting around the outside of the cake to create a crumb coat. Place the cake in the freezer to chill. Once the cake has firmed up, spread frosting around the sides and top of the cake, smoothing with an offset spatula.

Chocolate Ganache
6

Combine the chocolate and heavy cream and heat in the microwave until melted and smooth. Allow to cool before pouring into a squeeze bottle. Once the chocolate ganache has sort of set, drizzle the ganache around the edges of the cake. The trick to the drips is hesitating just long enough so that there is a little more ganache to drip down the edges of the cake in some places than in others. Pour the ganache not used in "drip" affect on top of the cake and spread smooth. Allow the ganache to set.

7

Scrape some of the frosting into a piping bag lined with a star tip. Pipe rosettes around the edges of the cake to garnish. If desired, pipe a ribbon around the bottom of the cake, where the cake meets the cake stand.

Ingredients

Cake
 1 ½ cups Sugar
 ½ cup Oil
 3 Eggs
 1 tbsp Vanilla
 ½ cup Light Sour Cream (regular makes for a denser cake)
 2 cups Flour
 ½ cup Cocoa Powder
 1 tbsp Espresso Powder (omit if you're not a coffee person)
 2 ½ tsp Baking Powder
 ½ tsp Baking Soda
 1 tsp Salt
 1 ¼ cups Coffee (or substitute with hot water or milk)
Chocolate Frosting
 3 cups Unsalted Butter (6 sticks)
 1 ½ cups Cocoa Powder
 9-10 cups Confectioners' Sugar
 3-4 tbsp Heavy Whipping Cream
 1 tbsp Vanilla
Chocolate Ganache
 2 oz Dark Chocolate
 6 tbsp Heavy Whipping Cream

Directions

Cake
1

Preheat the oven to 350 degrees.

2

In a large bowl, combine the sugar, oil, eggs, and vanilla. Beat the mixture on medium speed until the eggs and oil are well incorporated. Once that batter has lightened in color. Add the sour cream and beat until well combined. In a separate bowl, combine all of the dry ingredients. Alternate adding half of the dry ingredients followed by half of the coffee. Mix just until the flour is incorporated. Repeat until all the ingredients are combined.

3

Divide the batter evenly between three greased 8 inch baking pans. (About 1 2/3 cups of batter per pan.) Bake for 20-24 minutes or until a toothpick inserted in the middle comes out clean. Remove the cakes from the oven and allow to cool completely on a wire rack.

Chocolate Frosting
4

Beat the butter for 3-4 minutes, scraping the bowl occasionally. Beat the butter until it lightens in color. Add the cocoa powder and mix to combine. Alternate adding 2-3 cups of sugar with adding the heavy cream and vanilla. Beat for another 3-4 minutes, until the frosting is light and airy. If the frosting is too thick, adjust the consistency with extra tablespoons of heavy cream, adding them one at a time.

*(No, these measurements aren't a mistake. Yes, you really should make the whole batch. I tried cutting it by 1/3 and I found I needed to make that extra frosting to finish the cake. I know it's insane, but it will make for a sinfully delicious cake. Just trust the recipe.)

5

Level each layer of cake before placing the bottom layer of cake on a cake stand. Scoop one cup of frosting on top the bottom layer of cake and spread until level. Set the second layer of cake on top and repeat until the cake has been assembled. Spread a thin coat of frosting around the outside of the cake to create a crumb coat. Place the cake in the freezer to chill. Once the cake has firmed up, spread frosting around the sides and top of the cake, smoothing with an offset spatula.

Chocolate Ganache
6

Combine the chocolate and heavy cream and heat in the microwave until melted and smooth. Allow to cool before pouring into a squeeze bottle. Once the chocolate ganache has sort of set, drizzle the ganache around the edges of the cake. The trick to the drips is hesitating just long enough so that there is a little more ganache to drip down the edges of the cake in some places than in others. Pour the ganache not used in "drip" affect on top of the cake and spread smooth. Allow the ganache to set.

7

Scrape some of the frosting into a piping bag lined with a star tip. Pipe rosettes around the edges of the cake to garnish. If desired, pipe a ribbon around the bottom of the cake, where the cake meets the cake stand.

Chocolate & Coffee Cake

Thanks to Beyond Frosting for the recipe!

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