- 12
Ingredients
- For the cream filling and chocolate frosting:
- 1/2 pound unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 eggs
- 6 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2/3 cup sour cream
- 1/2 cup hot coffee
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 1 cup unsalted butter, softened, divided
- 1/2 cup granulated sugar
- 2 1/2 cups confectioners' sugar, divided
- 1 teaspoon vanilla extract, divided
- 1/4 cup dark unsweetened cocoa powder
- 1/4 cup chocolate syrup
- 1 pinch salt
Preparation
Step 1
Makes 12 cakes
To get started, you’ll need to grease the pan well, then combine the butter, sugar, eggs, cocoa, baking soda, vanilla extract, and salt in a mixing bowl. Beat in flour and sour cream, then add the hot coffee and mix until a smooth batter forms. Spread the batter into the baking pan as evenly as possible. Preheat the oven to 350º F and bake for 45 minutes, the chill the cake in the freezer until firm. This will help each cake retain a crisp shape when you cut into it to add the filling.
While you wait for the cake to chill, prepare the frosting and filling. I’ll admit, sometimes when I’m feeling lazy I substitute ready-made marshmallow fluff for the filling, but if you’re looking for authenticity, then this cream filling is a close approximation to the real thing.
To make the cream filling, whisk together the milk and flour in a small saucepan until it thickens to a pudding-like consistency, then transfer the mixture to a shallow dish and refrigerate until it cools completely. Once cool, whip the mixture with the softened butter and the granulated sugar for about five minutes, until it becomes fluffy. Add the confectioners' sugar and vanilla extract, then beat the mixture until well-combined. Transfer the filling to a piping bag or zip-top bag with the corner snipped.
To make the chocolate frosting for the top, place the cocoa powder, confectioners' sugar, and butter in a large mixing bowl, and beat them until combined. Beat in chocolate syrup, vanilla extract, and salt, then transfer the frosting to a piping bag. A number
cake tip icer makes an authentic frosting stripe on top, but if you don’t have one, spread the icing on with an offset spatula then run the tines of a fork through the icing to create the characteristic ridges.
Photos by Heather Baird
Heather Baird
I'm Heather, an artist-turned-baker with a passion for desserts! I write the SprinkleBakes blog - a place where I show people how to add more sparkle to their baking. I live in Knoxville, TN. with my husband Mark and two pugs named Biscuit and Churro. My book "SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist" was published May 2012.
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