Ingredients: |
Ingredients: For the cake:
½ cup (1 stick) unsalted butter, cut into small pieces, plus more for pans
4oz unsweetened chocolate, chopped
2 cups granulated sugar
1 ½ cups all-purpose flour (spooned and leveled)
¾ teaspoon baking soda
½ teaspoon salt
½ cup sour cream
2 large eggs
1 cup strong coffee, cooled
For the frosting:
1 package (12oz) semisweet chocolate chips (2 cups)
6 tbsp unsalted butter, cut into small pieces
1 tsp vanilla extract
½ tsp salt
2½ cups confectioners’ sugar
⅓ cup milk
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Directions: |
Directions:
To make the Cake
1. Preheat oven to 350ºF.
2. Butter two 8-inch round cake pans, lining the bottom of pans with buttered parchment paper rounds. Set pans aside.
3. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.
4. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt.
5. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.
6. Place pans on same rack in oven and bake, rotating pans halfway through. Cook until a toothpick inserted in the center comes out clean, 30-25 minutes.
7. Cool in pans for 10 minutes, then run a knife along edge of cakes and invert onto a wire rack to cool completely before spreading with chocolate frosting.
To make Chocolate frosting:
1. Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally until almost melted. Remove from heat, stir until completely melted.
2. With mixer on low speed, add vanilla and salt. Gradually add confectioners’ sugar and milk in alternating batches beat until smooth. Let stand 5 minutes.
Now Frost dat bitch!
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This recipe for Chocolate Layer Cake is from