Ingredients: |
Ingredients: For the Cake:
½ c. vegetable oil plus more for the pan
2 c. all-purpose flour plus more for the pan
1 c. unsweetened black cocoa powder
1 tsp. salt
¾ tsp. baking soda
½ tsp. baking powder
2 oz. semisweet chocolate, chopped
1 T. instant coffee granules
1½ c. boiling water
¾ c. sour cream
1 tsp. vanilla extract
3 large eggs
2 c. sugar
For the Frosting:
3 large eggs
1½ c. whole milk
1½ c. sugar
¾ c. unsweetened black chocolate
3 T. cornstarch
¼ tsp. salt
2 oz. semisweet chocolate, finely chopped
2½ c. unsalted butter at room temperature.
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Directions: |
Directions:MAKE THE CAKE:
1. Preheat the oven to 350º. Brush the bottoms and sides of two 9" inch round pans with oil and dust with flour, tapping out the excess.
2. Whisk the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate, instant coffee; pour in the boiling water and let stand for 5 minutes then whisk until smooth. Combine the sour cream, vegetable oil, and vanilla in a large measuring cup (it will look curdled).
3. Beat the eggs and sugar in a large bowl or stand mixer on medium until well combined. Increase speed to medium high and beat until light and fluffy, about 4 or 5 minutes. Reduce speed to low and slowly add the chocolate-coffee mixture; beat until combined. Beat in the flour mixture in three additions, alternating with two additions of the sour cream mixture. Make sure all lumps are gone. The batter should look like hot fudge.
4. Divide the batter between the two pans and bake until a toothpick inserted in the center, comes out clean, about 35 to 45 mins. Let cake cool in pans for 15 minutes, then run a knife around the rim to remove cakes to racks and allow to cool completely.
5. Meanwhile, make the frosting. Whisk the eggs, ¼ c. milk, sugar, cocoa powder, constarch, and salt in a medium bowl until smooth. The mixture will be thick.
6. Heat the remaining 1¼ c. milk in a saucepan until just steaming. Then gradually whisk the hot milk into the chocolate-egg mixture and then return the mixture to the pan. Bring to a boil, whisking continually. Mixture will thicken very quickly and be pudding-like. Continue to cook 30 to 60 seconds. Remove from heat. Pour into a clean bowl and press plastic wrap over the surface. Refreidgerate until cold, 3 to 4 hours.
7. Put the chocolate into a microwave safe bowl and microwave in 30 seconds increments until melted; stir and let cool slightly. Beat the butter in a large bowl on medium high until light and fluffy, about 3 to 5 minutes. Remove chocolate pudding mixture from fridge and sitr to loosen. Gradually add pudding mixture to butter, beating well after each addition. Then beat in the melted chocolate, scaping the sides of the bowl, until everything is light and fluffy about a minute or two more.
8. Trim of the domes off the cakes. Place one cake on platter and spread one cup of frosting on top. Place the other cake on top and spread remaining frosting over the top and sides. Refridgerate for 1 hour before serving. |
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