Part of:
Cakes
Ingredients:
- 1/2 cup sour cream (115g)
- 1 cup buttermilk (236mL)
- 3 large eggs
- 1 1/2 cup coffee (354mL, strong and hot )
- 3/4 cup vegetable oil (177mL)
- 1 tablespoon vanilla extract (15mL)
- 3 cup all-purpose flour (360g)
- 2 2/3 cup granulated sugar (530g)
- 1/2 cup cocoa powder (50g)
- 1 1/2 teaspoon baking powder (6g)
- 1 tablespoon baking soda (18g)
- 3/4 teaspoon kosher salt (4g)
- 1 1/2 cups unsalted butter (330g)
- ½ cup cocoa powder (50g)
- 3/4 teaspoon salt (4g)
- 1 pound confectioners sugar (453g, sifted)
- ⅓ cup fudge (100g OR ganache) {
Instructions:
- Preheat to 350 degrees. Line a 9x13 inch cake pan with parchment.
- Sift together the flour, sugar, salt, baking soda, baking powder and cocoa powder into a large bowl and whisk to combine.
- Add the sour cream, buttermilk, eggs, vanilla, and vegetable oil into a medium bowl and whisk together then pour in the coffee and mix once more.
- Add the wet ingredients to the dry ingredient bowl.
- Whisk to combine then mix on low for about a minute.
- Pour batter into the lined pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes then invert onto wire rack. Peel parchment paper off and let cool fully.
- If you're using a nice runny fudge then have that ready. If you don't have that on hand then melt about 1/4 cup milk or cream with 1/4 cup dark chocolate, mix to combine then set aside to cool. Cream butter in a stand mixer fitted with a paddle attachment. Beat in cocoa powder and salt and mix until combined.
- Add the confectioners sugar in a few batches mixing in on low. Scrape the bowl down and mix once more.
- Add fudge or ganache in and mix until well combined. You can add milk or cream in a tablespoon at a time to thin the consistency out If needed.
- Add buttercream to the top of the cake with an ice cream scooper. Spread over with an offset spatula.
- Decorate with sprinkles, chopped toasted nuts or shaved chocolate