Ingredients & Instructions
The Cake
In a large metal bowl sift together the dry ingredients listed below. A fork should work – just lightly blend together , don’t over-stir.
- 1 Cup of All-Purpose Flour
- 1 Cup of Cake Flour
- 2 Cups of White Sugar
- 3/4 Cup of Natural Baking Cocoa
- 2 tsp. of Baking Powder
- 1/2 tsp of Baking Soda
- 1 tsp of Espresso
In a separate metal bowl, mix together the wet ingredients listed below. Again a fork should work.
- 1/2 Cup of Buttermilk
- 3/4 Cup of Sour Cream
- 1/2 Cup of Vegetable Oil
- 2 Large Eggs
- 2 tsp. of Vanilla
- 1 tsp of Table Salt
Slowly add the wet ingredients mixture to the dry ingredients using a hand mixer. You may need to shift the mixer to a higher setting as you do so — it becomes a little tough. Just blend until well combined, don’t over-mix.
Slowly (using a fork) add in the following ingredient to give the cake moisture and break down any remaining sugar or cocoa lumps.
- 1/2 Cup of HOT water (I nuked it in the microwave for 1:30 minutes).
Oil three 8″ round metal pans. Put parchment paper on the bottom. Pour the cake into the pans spread equally throughout each.
Bake on 350F for 15 minutes. Turn the pans. Bake another 10 minutes and then test every 2 minutes with a toothpick. When the toothpick comes out clean, the cakes are finished.
Rest the cakes on cooling racks in the pan for 10 minutes. Run a knife gently around the outside edge to avoid sticking. Put the Cooling Rack over the top of the pan and gently flip. Tap the bottom of the pan lightly to make sure the cake has come out. Remove the parchment paper. Set to cool completely.
The Icing
Start by blending the butter with a hand mixer until creamy (about 3 minutes). Then add the other ingredients until thoroughly mixed (about 2-3 minutes).
- 2 &1/2 sticks of Unsalted Butter
- 1 tsp. of Vanilla
- 4 Cups of Powdered Sugar
- 5 Tbsp. of Whipping Cream
- 3/4 Cup of Baking Cocoa
This is enough to ice thinly between each cake layer and substantial icing left for a thick coating for the top and sides.
The Ganache
Heat the whipping cream in the microwave (1 minute) and add in chips when it starts to boil. Leave in the microwave for about 3-4 minutes. Stir until smooth. Drizzle over the sides and top of the cake.
(Borrowed from Lindsey’s “The Best Chocolate Cake Recipe“)
- 7 ounces of Chocolate Chips (flavored chips are a great addition)
- 1/2 Cup of Whipping Cream
- Add nuts or sprinkles to flavor
Deceptively Blonde 