Ingredients
- For the Whipped Chocolate Frosting:
- 4 ounces (114 grams) unsweetened chocolate (or as dark as is available) broken or coarsely chopped
- 4 ounces (120 milliliters) hot espresso or boiling water- 1/2 cup
- 1 1/2 ounce (45 grams) Dutch processed cocoa powder- 1/2 cup (I used Callebaut)
- 8 ounces (227 grams) all-purpose/plain flour 1 1/2 cups
- 1 teaspoon (5milliliters) baking soda
- 1/2 teaspoon (3 milliliters) salt
- 8 ounces (228 grams) unsalted butter, softened- 1 cup
- 14 ounces (396 grams) granulated sugar- 2 cups
- 4 large eggs
- 1 1/2 tablespoon (25 milliliters) vanilla extract
- 8 1/2 ounces (240 grams) sour cream- 1 cup
- 16 ounces (455 grams) unsalted butter softened- 2 cups
- 1 ounces (30 ounces) Dutch processed cocoa powder- 1/3 cup
- 4 ounces (120 milliliters) heavy whipping cream- 1/2 cup
- 1 teaspoon (5 milliliters) espresso paste or 2 teaspoons (10 milliliters) espresso powder dissolved in 1 tablespoon (15 milliliters) water
- 11 ounces (310 grams) powdered/confectioner’s sugar- 2 3/4 cups
- 1 tablespoon (15 milliliters) vanilla extract
- Pinch salt
Preparation
Step 1
Preheat oven to 325 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour. Line with parchment and flower nail. Add dampened cake pan strips.
In a medium bowl combine chocolate and espresso and carefully whisk until the chocolate is completely melted and the mixture is smooth. If necessary microwave for 30 seconds to get the chocolate to melt. Set aside to cool to room temperature
Whisk together the cocoa, flour, baking soda and salt in a medium bowl and set aside.
In a mixer bowl beat the butter and sugar for 2 minutes on medium-high power until light and fluffy; add the eggs one at a time with the mixer on medium until they are incorporated. Stir in vanilla. With the mixer on low speed add the cooled chocolate-espresso mixture and stir to combine. Sprinkle half of the dry ingredients followed by half the sour cream and repeat so that all the dry ingredients and sour cream is added. Scrape the bottom of the bowl and then beat on medium-high speed for 1 minute until smooth and light.
Spread into cake pans and bake for 55-60 minutes until it tests clean with a toothpick. BANG THE PANS ON THE COUNTER TO REMOVE EXCESS GASSES, then let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Each layer should be about 1 ¼ inches tall. Top and fill with Whipped Chocolate Frosting or your choice of buttercream. Enjoy!
For the Whipped Chocolate Frosting:
Beat the butter on high speed for 3 minutes until very light and fluffy. Add the cocoa and beat one minute until well incorporated and smooth.
Gradually add the whipping cream with the mixer on low speed. Add the espresso paste, vanilla and salt and mix to combine. Add the powdered sugar one third at a time. When all of the powdered sugar is added increase the speed to medium-high and beat until light and smooth, about 1 minute. Use immediately or store for up to a week in the refrigerator. Rebeat the frosting before using.