Using oil in the batter makes the cake moist and dense. The icing is smooth and shiny. The combination is deadly delicious!
3 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 cups strong, hot, brewed coffee
¾ cup canola oil
2 tablespoons white vinegar
1 teaspoon vanilla
½ cup butter, melted (1 stick), room temperature
2 cups confectioners’ sugar
1 ¼ cups unsweetened cocoa powder
1 ¼ cups cream
¼ cup sour cream
1 teaspoon instant coffee powder mixed with 1 tablespoon warm water
2 teaspoons vanilla
Preheat the oven to 375 degrees
Whisk together the flour, granulated sugar, ½ cup cocoa, baking soda and salt into a large bowl.
Place the coffee into a separate bowl. Stir in the canola oil, vinegar and vanilla. Whisk the wet ingredients into the dry ingredients until just combined.
Divide the batter between 2 (8-inch) round cake pans, coated with vegetable oil spray and lightly dusted with flour. Bake for 30 to 35 minutes, or until a tester inserted into the center of the cakes comes out clean. Transfer to a rack and cool completely.
For the frosting, use an electric mixer to combine the melted butter with the confectioners’ sugar until smooth. Stir in 1 ¼ cups cocoa. Stir in the cream, sour cream, coffee mixture and vanilla, until smooth and shiny. If the mixture is too thin, add more confectioners’ sugar, 1 tablespoon at a time, until spreadable.
Use a serrated knife to split each cake layer horizontally. Place one cake layer onto a cake stand. Spread a layer of frosting over top. Continue layering and frosting. Spread the frosting on the sides and finally, the top of the cake.
Servings: 8 to 10
Preparation Time: 15 minutes
Bake Time: 30 to 35 minutes