4 oz Unsweetened chocolate
2 c Sugar
1 1/2 c Sifted all-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1 c Hot strong brewed coffee or
5 ts Instant coffee powder
Dissolved in 1 C. hot water
1/2 c Sour cream, at room
-temperature
1/2 c Vegetable oil
2 lg Eggs, lightly beaten, room
-temperature
Preheat oven to 345. Lightly grease two 8-in. layer cake pans with oil or
butter, or line them with parchment circles. Melt chocolate in top of
double boiler placed over simmering water, then turn off the heat. Sift
sugar, flour, baking soda and salt together into a large mixing bowl. In a
separate bowl, blend the hot coffee, sour cream, and vegetable oil with
whisk.
With the mixer on low speed, add the coffee mixture in a stream to the dry
ingredients and mix until blended, about 35 seconds. Stop mixer to scrape
the bowl several times with spatula. Add eggs one at a time and mix on
medium-low speed after each addition until smooth, about 15 seconds. Scrape
bowl each time. Add chocolate and mix until batter is uniform in color,
about 10 seconds.
Divide batter evenly between pans and place on center rack in oven. Bake
until cake springs back to touch and tester comes out dry (do not wait for
crust to form), 35 to 38 minutes. Cool layers in the pans on a rack.
Fudge Filling
2 oz. unsweetened chocolate 2 T. unsalted butter 5 T. plus 1 1/2 tsp. sugar
6 T. hot water 1/2 tsp. vanilla
Place all ingredients except vanilla in top of double boiler over simmering
water and cook uncovered, stirring occasionally, until the chocolate is
melted and sugar dissolved, about 30 minutes. Mixture will be smooth and
velvety. Pour fudge into small bowl, stir in vanilla and refrigerate until
the mixture is thick and of spreading consistency, 2 hours.
Buttercream
8 T. unsalted butter, room temperature 1 1/4 C. confectioner’s sugar 3/4 C.
plus 2 T. heavy (whipping) cream, chilled
Place all ingredients in a food processor and process until light and
fluffy, about 5 minutes. Stop mixer several times to scrape down sides of
bowl. Transfer buttercream to medium-size mixing bowl and, using the paddle
attachment of an electric mixer, continue to beat on medium-high speed,
until buttercream is white and fluffy, 15 to 20 minutes. Stop mixer to
scrape bowl several times. (If you don’t have a paddle attachment, use
whisk.) Use buttercream within an hour or it will need rewhipping.
Assembly
Spread all interior layers of cake with fudge filling and outside of cake
with about 1 1/2 C. of buttercream. Shave 1 oz. dark chocolate over surface
of cake with a fine grater, then use the knife method of shaving to make
darker accents on the top of the cake. Makes 12 to 16 servings.
Enjoy!
Nancy Dooley
From
Yields
1 Servings
