Ingredients: |
Ingredients: Cake:
1 1/2 cups granulated sugar
1/1/2 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup strong coffee
3/4 bar (6 oz.) 53%Cacao Dark chocolate baking bar, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 tsp. vanilla extract
Frosting:
2/3 cup heavy whipping cream
5 T unsalted butter, cut into 1/2 inch pieces
3 T granulated sugar
3 T water
1/8 tsp. salt
1 1/4 bars (10 oz. total) 53% cacao dark chocolate baking bar, finely chopped
1/2 tsp. vanilla extract
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Directions: |
Directions:Cake:
Preheat oven to 325º. Grease 1 8- or 9-inch cake pans. Line bottoms with wax paper.
Combine sugar, flour, baking soda and salt in large bowl. Bring coffee to simmer in a small saucepan. Remove from heat. Add chocolate, whisk until chocolate is melted and smooth. Cool slightly.
Whisk vegetable oil, sour cream, eggs, and vanilla extract in another large bowl to blend. Add chocolate/coffee mixture; whisk to blend well. Add 1/3 of chocolate sour cream mixture to dry ingredients; whisk to blend. Add remaining chocolate, sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Bake for 33-35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks. Remove waxed paper. Cool completely.
Frosting;
Bring cream, butter, water, and salt to simmer in medium, saucepan over medium heat, stirring frequently. Remove from the heat. Immediately add chocolate and let stand for 2 minutes. Whisk until melted and smooth. Add vanilla extract. Pour into medium bowl. Refrigerate for 1 1/2 hours or until thick enough to spread.
Spread frosting between layers, top, and sides. |
This recipe for Dark Chocolate Layer Cake is from