Chocolate Cake - Kitten

By lindaauman

Make icing first and let it cool before making cake.

Makes one 8-inch, 2-layer cake. OR also makes a 9x13-inch rectangular cake (bake 35-40 minutes).

To ensure the icing sets up, use heavy whipping cream.

Ingredients

• Chocolate Cake:
• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp salt
• 2 cups hot water
• 3/4 cup vegetable oil
• 2 Tbsp. distilled white vinegar
• 1 Tbsp. instant coffee granules
• 1 Tbsp. vanilla extract
• Chocolate Icing:
• 1 stick unsalted butter
• 1 1/2 cups sugar
• 1 1/4 cups unsweetened cocoa powder
• Pinch of salt
• 1 1/4 cups heavy whipping cream
• 1/4 cup sour cream
• 1 tsp. instant coffee granules
• 2 tsp. vanilla extract

Preparation

Step 1

Cake:
Preheat oven to 350 with rack in the center. Spray two 8x2-inch round cake pans with nonstick spray.

Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

Combine water, oil, vinegar, coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok.

Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside dwon to cool completely.

Icing:
Melt butter in a large saucepan over medium heat.

Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.

Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

Off heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high in 20-second intervals, stirring well after each interval.