Ingredients
- For the frosting:
- Butter and flour for pans
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 4 ounces unsweetened chocolate, chopped
- 1 cup hot double-strength brewed coffee
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup sour cream, at room temperature
- 1 cup heavy cream
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 pound semisweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1/4 cup double-strength brewed coffee
Preparation
Step 1
Preheat oven to 325 degrees. Butter and flour two 9-inch cake pans.
To make the cake: In a bowl, sift together sugar, flour, salt and baking soda; set aside. Stir 4 ounces chocolate into the hot coffee and allow to melt completely. In a large bowl, mix together the oil, eggs, vanilla and sour cream. Stir in the melted chocolate mixture and blend well. Add the flour mixture in 1/3 increments, stirring well after each addition. Divide batter among prepared cake pans. Bake for 30 to 40 minutes or until cake tester inserted in the center comes out clean.
To make the frosting: Heat the cream, butter, sugar and salt over low heat until butter is melted. Remove from heat and stir in chocolate until melted and smooth. Add vanilla and coffee; stir until blended. Allow mixture to cool to room temperature and to a spreadable consistency. Frost the top of one layer, top with second layer, then frost the top and sides.