Coffee Chocolate Cake

CHOCOLATE CAKE

• • Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    360 g black coffee
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.

• Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

COFFEE BUTTERCREAM

• Add the coffee to a cup or small bowl. Add the instant coffee and stir it together. Adding the instant coffee will make the coffee flavor even stronger. Sift the powdered sugar and set it aside.
  2-2 ½ tablespoon black coffee, 1 tablespoon instant espresso powder, 660 g powdered sugar
• Mix the butter in a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
  400 g butter
• Add the powdered sugar, vanilla extra and coffee in 2 parts. Whipping until each addition is fully incorporated. Optionally add vanilla paste to enhance the vanilla flavor even more.
  2 teaspoon vanilla extract
• Scrape down the sides of the bowl and give the buttercream a final mix for 2 minutes.

ASSEMBLING

• Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
• Add 3 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and repeat the process. Add the last cake layer and cover the whole cake in a thin crumb coat. Add the remaining frosting, and even it out over the cake.