15 or more servings
YouTube instructional video is at the bottom
What you’ll need
All Purpose flour or Cake flour
Sugar
Salt
Brown Sugar
Baking powder
Baking soda
Unsweetened cocoa powder (Special Dark)
8 ounces unsweetened baking chocolate
Instant Decaf Coffee (Optional)
Unsalted Butter (Room temp)
4 large eggs (Room temp)
Sour cream (Room temp)
Whole milk (Room temp)
Vanilla extract
Butter extract
Confectioners sugar
Tool’s you’ll need
Baker’s joy non stick baking spray
Two 9 inch round baking pans
Disposable piping bag with tip cut off
Off set metal spatula
Preparation of ingredients
Dry ingredients (All purpose or cake flour mixture)
Step 1- Sift 2 1/2 cups All purpose or cake flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/8 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Chocolate Sour cream mixture)
Step 2- Add 1 cup Sour cream (Room temp), 2 teaspoons vanilla extract, and 2 teaspoons butter extract. Stir with whisk until combined. Once done break 4 ounces unsweetened baking chocolate into a small glass bowl. Melt in microwave on high for 1 minute. Add melted baking chocolate into sour cream mixture. Stir until combined and set aside.
Cake batter
Step 3- Add 2 1/2 sticks unsalted butter (Room temp), 2 tablespoons canola or vegetable oil, 1 1/3 cups sugar and 1 1/4 cups brown sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 6 minutes. Stop mixer and scrape down sides of bowl during mixing process.
Step 4- Start mixer on medium speed and add 4 large eggs (Room temp) in one at a time. Be careful not to over mix batter after the eggs are incorporated.
Step 5- Add 1 Cup All purpose or cake flour mixture and 1/2 cup chocolate sour cream mixture. Mix on a medium low speed until combined.
Step 6-Add 1 Cup All purpose or cake flour mixture and 1/2 cup chocolate sour cream mixture. Mix on a medium low speed until combined.
Step 7- Add 3/4 Cup All purpose or cake flour mixture and 1/2 cup chocolate sour cream mixture. Mix on a medium low speed until combined.
Secret Step
Note- This method will darken the cake, improve texture and enhancing the flavor. The cake will not taste like coffee if you add the coffee.
Preheat fire to medium high heat.
Step 8- Add 1/2 cup water, 2 to 3 teaspoons Instant decaf coffee, and 2 to 3 teaspoons unsweetened cocoa powder. Stir with whisk until combined. Let come to a simmer.
Step 9- Add boiling coffee and chocolate mixture into cake batter. Mix on a medium low speed until combined.
Baking the cake
Preheat oven to 325 degrees
Step 10- Spray baking pans with baker’s joy non-stick baking spray. Add prepared chocolate cake batter into baking pans. Spread batter around pans and even as possible and shake pans to make batter even.
Step 11- Place into a preheated 325 degree oven for 35 to 40 minutes. Remove cakes from oven. Let cool completely before adding the frosting.
Making the Fudge frosting
Troubleshoot- If frosting is runny, add an additional 1/4 cup unsweetened cocoa powder and 1 tablespoon warm whole milk. Mix on a medium low speed until combined.
Step 12- Break 4 ounces unsweetened baking chocolate into small glass bowl. Melt in microwave on high for 1 minute. Let mixture cool until room temperature.
Step 13- Add 2 sticks unsalted butter (Room temp), and 2 1/2 cups confectioners sugar. Mix on a medium low speed until combined.
Step 14-Add 2 sticks unsalted butter (Room temp), 2 cups confectioners sugar. 2 teaspoons vanilla extract and 2 teaspoons butter extract. Mix on a medium low speed until combined. Once done mix on a high speed for 1 minute.
Step 15- Add 1/3 cup unsweetened cocoa powder, 8 ounces 1/2 cup unsweetened melted baking chocolate and Optional 2 teaspoons instant decaf coffee. Mix on medium low speed until combined. Once done add 2 to 3 tablespoons warm whole milk and mix on a medium low speed until combined.
Final preparation and decoration of cake
Step 16- Trim off domed section of cake layers if your cake layer had the domed section.
Step 17- Spread a small amount (1 tablespoon) fudge frosting on to cake serving dish or pad. Place bottom layer of cake on to the serving dish or pad.
Step 18- Add 1 1/2 cups fudge frosting into disposable piping bad with tip cut off. Pipe frosting from the top portion of the bottom cake layer. Spread and smooth out the frosting using a offset spatula.
Step 19- Spread a small amount (Light coating) of fudge frosting on to bottom and sides of cake. This is known as the crumb coat. It prevents the cake crumbs from getting into the final layer of frosting. Once done place into the fridge for 15 to 30 minutes.
Step 20- Add the rest of the fudge frosting (4 cups) on top of the cake. Spread frosting evenly on top of cake until frosting reaches the edge. As the frosting reaches the edge, it will free fall along the sides of the cake. From there, proceed to apply the frosting on to the sides of the cake.
Step 21- Warm the metal spatula over a medium fire on your stove. Once the spatula is warm glide spatula on the top and sides of the cake. This will make it smooth. If you have a different design in particular that you would like to use, then you can try it. Let frosting set about 10 to 30 minutes before serving the cake.
Storage- Cake can be left out up to 4 days to 1 week at room temperature. Can be frozen for 6 months in freezer.
YouTube instructional video
