Servings: 10-12
Ingredients:
For the Cake:
1/2 cup (1 stick/4 oz./113g) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
1/2 cup water
4 oz. unsweetened chocolate, chopped
2 tsp. espresso powder
1 3/4 cups pastry flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
For the Chocolate Frosting:
2 cups (4 sticks/16 oz./450g) unsalted butter, room temperature
12 oz. bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
2 tsp. vanilla extract
1/4 tsp. salt
2 1/2 cups confectioners' sugar, sifted
Instructions:
For the Cake:
1. Preheat oven to 350 degrees F/180 degrees C. Butter and flour 2 (9-inch) cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
5. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.
For the Chocolate Frosting:
1. Beat butter on high speed, scraping sides frequently, until light and fluffy. Add melted chocolate and mix in.
2. Add vanilla, salt and confectioners' sugar and beat until smooth.
To Assemble:
1. To frost the cake top one layer with frosting and spread. Place second cake layer on top. Frost the top of the cake and finish with the sides. Chill cake to set. Cake is best stored at room temperature once set.
Date: January 30, 2007