Serves 1
Directions
- 1Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan.
- 2Heat the mixture until the sugar is fully dissolved.
- 3Mix in 1 tablespoon of dark cocoa powder.
- 4Pour the simple syrup into a jar to cool.
- 5In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup dark cocoa powder, 2 teaspoons baking powder, 1.5 teaspoons baking soda, and 1 teaspoon fine salt.
- 6In a separate bowl, combine 1 cup warm water, 1 cup sour cream, 1/2 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 teaspoon instant espresso.
- 7Whisk the wet ingredients together until well combined.
- 8Pour the wet ingredients into the dry ingredients.
- 9Whisk until the cake batter is smooth.
- 10Line and grease 8-inch cake pans with parchment paper.
- 11Divide the batter evenly into the prepared cake pans.
- 12Bake at 350 degrees Fahrenheit for 22 to 26 minutes.
- 13While cakes bake, prepare the chocolate frosting by mixing 2 cups unsalted butter, 1 cup dark baking cocoa, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- 14Mix in 5 cups of powdered sugar and 3/4 cup of heavy cream on low speed.
- 15Add 1 1/3 cups of melted and cooled dark chocolate to the frosting mixture.
- 16Mix until smooth and well combined.
- 17Brush the cooled cake layers with the prepared chocolate simple syrup.
- 18Spread an even layer of chocolate frosting on the first cake layer.
- 19Place the second cake layer on top and repeat the brushing and frosting steps.
- 20Place the third cake layer on top and repeat the brushing and frosting steps, covering the top and sides of the cake with a thick layer of frosting.
- 21Decorate the cake with extra cake crumbs (optional).
- 22Slice and serve the cake.
Ingredients
- 0.5 cup water
- 0.5 cup granulated sugar
- 1 tablespoon dark cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup dark cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon fine salt
- 1 cup warm water
- 1 cup sour cream
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso
- 2 cups unsalted butter
- 1 cup dark baking cocoa
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 5 cups powdered sugar
- 0.75 cup heavy cream
- 1.33 cups dark chocolate (melted and cooled)
Equipment
saucepanspatulawhiskmixing bowlsmeasuring spoonsmeasuring cupskitchen scale8-inch cake pansparchment paperovenelectric mixercake standoffset spatulapastry brushknife
Tips
- Melt dark chocolate for frosting at the beginning to allow it to cool down and prevent melting the butter.
- For assembly, brush cake layers with chocolate simple syrup for added moisture.
- Skip the crumb coat and apply one thick layer of chocolate buttercream for a simple and easy frosting process.
- Cake layers bake up pretty flat, but can be leveled if desired, and extra crumbs can be used for decoration.
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