Directions
- 1Make the chocolate simple syrup by heating together ½ cup of water and ½ cup of granulated sugar until the sugar is fully dissolved, then mix in 1 tablespoon of dark cocoa powder.
- 2Whisk together the dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, ¾ cup of dark cocoa powder, 2 teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of fine salt.
- 3Combine the wet ingredients: 1 cup of warm water, 1 cup of sour cream, ½ cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of instant espresso.
- 4Pour the wet ingredients into the dry ingredients and whisk together until smooth.
- 5Pour the batter into lined and greased 8-inch cake pans (3 layers) and bake at 350°F for 22-26 minutes.
- 6While the cakes are baking, prepare the chocolate frosting by mixing together 2 cups of unsalted butter, 1 cup of dark baking cocoa, 1 teaspoon of vanilla extract, and ½ teaspoon of salt.
- 7Mix in 5 cups of powdered sugar and ¾ cup of heavy cream.
- 8Mix in 1 ⅓ cups of melted and cooled dark chocolate.
- 9Brush cake layers with chocolate simple syrup and spread an even layer of chocolate frosting between each layer.
- 10Add one thick layer of chocolate buttercream frosting to the top of the cake.
- 11Decorate the edges of the cake with extra cake crumbs (optional).
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 units 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 melted and cooled dark chocolate
Equipment
saucepanwhiskcake panshand mixer
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