Chocolate Cake

By emtoothfxr

So Good

Ingredients

• ICING:
• 3 C flour
• 2 C sugar
• 1/2 C unsweetened cocoa powder-the good stuff
• 2 tsp baking soda
• 1 tsp salt
• 2 C hot water
• 3/4 C veg. oil
• 2 Tbspn distilled white vinegar
• 1 Tbspn instant coffee granules (verissimo pod)
• 1 Tbsp vanilla extract
• 1 stick unsalted butter
• 1 1/2 C sugar
• 1 1/2 C unsweetened cocoa powder
• pinch of salt
• 1 1/4 C heavy whipping cream
• 1/4 C sour cream
• 1 tsp. instant coffee granules
• 2 tsp vanilla extract

Preparation

Step 1

Cake:
350 deg. oven; spray two 8x2 cake pans with flour spray
Whisk together flour, sugar, cocoa, baking soda, and salt in lg mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a lg. 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 comes out clean, 35-40 mins. Cool on a rack for 15 mins. then invert them onto the rack. Leave cakes upside down (this flattens the domed part) to cool completely.

ICING:
Melt butter in lg. saucepan over med. heat
stir in sugar, cocoa, and salt. mixture will be thick and grainy. Combine heavy cream, sour cream, and instant coffee in a lg. 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 mins. Do not boil.
Off heat-add vanilla. cool icing at room temp until spreadable, 2-3 hrs. Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20 sec. intervals, stirring well after each interval.