Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 cup (240ml) Full-fat sour cream, room temperature
  • 1/2 cup (120ml) Vegetable oil
  • 2 Large eggs, room temperature
  • 1 tbsp Pure vanilla extract
  • 1 cup (240ml) Hot brewed strong coffee
  • 1.5 cups (340g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar
  • 1/2 cup Dutch-process cocoa (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 4 oz (115g) Semi-sweet chocolate (60% cacao), finely chopped
  • 1/2 cup (120ml) Heavy whipping cream (for ganache)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Bloom the cocoa: Pour the hot coffee into the dry mix and whisk gently. Until the mixture is smooth and dark.
  3. Incorporate fats: Add the oil and sour cream to the chocolate base.
  4. Add aromatics: Beat in the eggs one at a time, then stir in the vanilla extract. Until the batter is glossy and thin.
  5. Prepare the pans: Grease three 8 inch pans and line the bottoms with parchment paper.
  6. Divide batter evenly and bake at 350°F (180°C) for 35 minutes. Until a toothpick comes out with just a few moist crumbs.
  7. Cool completely: Let the cakes rest in the pans for 10 minutes, then move to a wire rack. Until the bottoms are cool to the touch.
  8. Whip the frosting: Cream the butter, powdered sugar, and cocoa. Add heavy cream slowly to reach a spreadable consistency.
  9. Assemble and drip: Frost between layers, then pour the warm ganache (melted chocolate and cream) over the top. Until the chocolate runs slowly down the sides.