Description
This chocolate cake is rich and decadent, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour (fluffed, spooned and leveled)
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened Dutch-processed cocoa powder
- 2 tbsp instant espresso powder or instant coffee
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse Kosher salt
- 4 large eggs (room temperature)
- 1 cup full fat sour cream (room temperature)
- 1 cup whole milk (room temperature)
- 1 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup vegetable shortening
- 2 1/2 cups powdered sugar
- 1 tsp meringue powder (optional)
- 1 1/2 tsp vanilla extract
- 1/3 cup cold heavy whipping cream
- 1 tsp light corn syrup
- 8 oz semi sweet or dark chocolate, chopped (or chocolate chips)
- 8 oz heavy whipping cream
Instructions
- Preheat the oven to 350 F and position a rack in the center of the oven. Prep two 9×13 inch baking pans by spraying them with non-stick baking spray. Line the pans with a sheet of parchment baking paper to ensure the cakes come out cleanly.
- In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, sour cream, milk, oil, and vanilla until well combined. Add the wet ingredients to the dry and whisk the batter just until combined.
- Divide the batter between the pans. Bake the cakes for about 22-25 minutes, until the center springs back when lightly touched, and a toothpick or cake tester inserted in the center comes out clean.
- Set the pans on a cooling rack and cool completely before assembling the cake.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter with the shortening for one minute until smooth.
- With the mixer on low, add the powdered sugar by spoonfuls and the meringue powder, mixing until combined. Add the vanilla and the heavy whipping cream.
- Whip the buttercream on medium-high speed for 4-5 minutes, stopping to scrape down the bowl several times, until light and fluffy. Turn the speed down to low and mix for one more minute.
- Remove 1/3 cup of the buttercream to another bowl and set it aside to use for the curly icing on top. Stir in the corn syrup, which helps to make the buttercream flow more smoothly through a small piping tip.
- When you’re ready to assemble your cake, finely chop the chocolate (no bigger than 1/4 inch pieces) and scrape the chocolate into a bowl. You can also use semi-sweet chocolate chips instead of chopping a bar of chocolate.
- In a saucepan, heat the cream over medium heat just until hot and beginning to simmer around the edges.
- Pour the hot cream over the chocolate, let sit for 3 minutes, then stir with a spatula until it smooths out into a creamy ganache.
- Let the ganache cool at room temperature for five minutes until it’s thickened slightly.
- You can assemble your cake on a baking sheet, cutting board, or any large serving plate. Begin by lifting one of the cakes out of the pan by the parchment paper. Quickly, invert one of the cake layers onto the baking sheet, then peel off the parchment paper.
- Spread the buttercream over the cake, all the way to the edges, making it as smooth and even as possible.
- Quickly invert the second layer of cake over the buttercream and peel the parchment paper off the cake.
- If needed, trim any uneven edges around the sides of the cake and smooth out the buttercream around the sides.
- Pour 1/3 of the warm ganache on top of the cake. Use an offset icing spatula to spread the ganache out into a very thin layer on top of the cake.
- Repeat two more times until you’ve covered the top and sides of the cake with a smooth, shiny layer of ganache. As the ganache cools on the cake, it will firm up to a soft, fudge-like consistency.
- Fit a 12-inch disposable piping bag with a coupler and a small round piping tip (such as #3). Fill with the reserved buttercream.
- Pipe the icing in curly rows across the cake. Be sure to see the video in the recipe card to watch me decorate this cake!
Notes
- If you don’t have two 9×13 inch baking pans, you can use a rimmed 13×18 inch baking sheet instead (you must also line the baking sheet with parchment paper). Then cut the baked cake in half to stack and assemble the two halves. I have not tested the baking time for this option, though.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg