This is the best cake recipe ever! My husband and I loved it so much we wrote it into our wedding vows!
Adapted from a Bon Appétit recipe
Yield: Makes 12 servings
- 2 cups sugar
- 1 1/2 cups cake flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 2 tablespoons instant espresso powder
- 4 ounces unsweetened chocolate, finely chopped
- 1/2 cup vegetable oil
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup whipping cream
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1/3 cup sugar
- 1/4 cup water
- 2 teaspoons instant espresso powder
- 1/4 teaspoon salt
- 16 ounces semisweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly.
In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets.
Bake cakes until tester inserted into center comes out clean, about 30-35 minutes (DO NOT overbake). Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
It’s best to refrigerate overnite. I have made this so many times, I can mix it in my sleep! Two of the layers in my wedding cake were this cake.