Ingredients:
For the Cake:
1 ½ cups (195 g) cake and pastry flour
1 ⅓ cups (295 g) superfine sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup (115 g) unsalted butter, cooled and cut into pieces
½ cup (125 ml) hot strong brewed coffee
½ cup (125 ml) milk
1 tsp vanilla extract
2 large eggs, room temperature
For the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ cups (425 ml) whipping cream
½ cup (125 ml) sour cream
½ tsp vanilla extract
1 pinch salt
Preparation:
- Preheat oven to 350°F (180°C). Grease two 8-inch cake pans, line with parchment, and dust with flour.
- Sift flour, sugar, cocoa, baking soda, and salt into a mixing bowl. Cut in butter until crumbly.
- Combine hot coffee, milk, and vanilla. Add to dry ingredients, then blend in eggs until smooth. Divide batter between pans and tap to remove bubbles.
- Bake for 30 minutes or until a tester comes out clean. Cool in pans for 20 minutes, then transfer to a rack.
- For frosting, melt chocolate and cream over simmering water. Stir in sour cream, vanilla, and salt. Cool to spreadable consistency, whisking gently.
- Assemble cake by layering frosting between and around layers. Chill for 2 hours before serving.
This moist chocolate cake recipe paired with homemade fudge frosting is perfect for celebrations or indulgent weekends. Enjoy!
