CooksmithCooksmithCooksmithTags: #cake #chocolate #classic #baking #dessert Serving: 12 servings Total time: 3 hours 15 minutes
A moist, deeply chocolatey two-layer cake with a tender crumb and tangy chocolate sour-cream frosting, using hot coffee to bloom the cocoa for maximum flavor.
Preheat the oven to 175°C.
Grease two 23cm round cake pans with butter.
Line the pans with parchment rounds.
Dust the pans with cocoa powder.
Whisk the cocoa powder and hot coffee in a heatproof bowl.
Rest the cocoa mixture for 10 minutes.
Sift the flour, sugar, salt, baking powder, and baking soda into a large bowl.
Add the oil to the dry ingredients.
Add the buttermilk to the bowl.
Add the eggs to the bowl.
Add the vanilla to the bowl.
Whisk the mixture until smooth.
Add the cooled cocoa-coffee mixture to the batter.
Whisk the batter until fluid and glossy.
Divide the batter evenly between the prepared pans.
Tap each pan firmly on the counter to release air bubbles.
Bake the cakes for 25–30 minutes.
Rotate the pans halfway through baking.
Check doneness with a toothpick at the center.
Cool the cakes in the pans for 10 minutes.
Loosen the edges with a thin knife.
Invert each cake onto a wire rack.
Peel off the parchment.
Cool the cakes completely.
Melt the chopped chocolate in a heatproof bowl over gently simmering water.
Stir the chocolate until smooth.
Cool the chocolate to lukewarm.
Combine the sour cream, butter, powdered sugar, vanilla, and salt in a mixing bowl.
Beat the mixture until smooth and fluffy.
Add the lukewarm melted chocolate to the bowl.
Beat the frosting until glossy and spreadable.
Rest the frosting for 5–10 minutes to thicken.
Trim the cake domes with a serrated knife if needed.
Place the first cake layer on a serving board.
Spread about 1/3 of the frosting over the first layer.
Set the second layer on top.
Spread a thin coat of frosting over the top and sides to crumb-coat.
Chill the cake for 10 minutes.
Apply the remaining frosting over the top and sides.
Swirl the frosting decoratively with an offset spatula.
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