The Ultimate Chocolate Cake
Thursday, April 11, 2019
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I’ve been making a lot of cakes and desserts using fresh fruit. There has been quite a bounty at the market, and I love a seasonal treat. That being said, I heard the siren’s song of chocolate calling my name. At first, it was a whisper, then it became more of a drum beat; urging me to make the most decadent dessert possible!
Ingredients
For the Cake
- 1/2 cup sour cream (120mL)
- 1 cup buttermilk (236mL)
- 3 large eggs
- 1 1/2 cup strong hot coffee (355mL) (Use a Moka pot so it's basically espresso)
- 3/4 cup vegetable oil (177mL)
- 1 tbs vanilla extract (13mL)
- 3 cup all-purpose flour (360g)
- 2 2/3 cup granulated sugar (533g)
- 1/2 cup cocoa powder (50g)
- 1 1/2 tsp baking powder (4.8g)
- 1 tbs baking soda (14.3g)
- 1 tsp kosher salt (5.7g)
For the Chocolate Buttercream:
- 1 1/2 lb confectioner's sugar
- 1 1/2 cup unsalted butter (338g) room temperature
- 1/4 cup heavy whipping cream (60mL)
- 1/4 cup Cocoa powder (25g)
- 1 tsp vanilla (5mL) optional
- 1 tsp espresso (5ml) optional
- 1/4 tsp salt (1.5g)
- 1/4 cup semi-sweet chocolate (45g)
For the Decoration:
- 1/4 cup cacao nibs (about 60 grams)
Instructions
For the Cake:
- Butter and flour 3 eight inch cake pans. I highly recommend using cake strips for a more even bake.
- Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
- Add the wet ingredients into a large bowl and whisk together.
- Add the wet ingredients the dry ingredients.
- Whisk to combine then mix on level 2 for two minutes.
- Full instuctions visit @yupfoodie