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Ingredients
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- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- ¾ cup black cocoa powder (75g)
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs (room temperature)
- 2 large egg yolks (room temperature)
- ½ cup vegetable oil (4 fl oz)
- ½ cup unsalted butter (melted, 113g)
- ¾ cup full-fat sour cream (room temperature, 170g)
- ¼ cup whole milk (room temperature, 60ml)
- 1 cup very hot coffee or water (8 fl oz)
- 1 cup unsalted butter (room temperature, 226g)
- 2¾ cups powdered sugar (330g)
- ½ cup black cocoa powder (42g)
- 12 oz semi-sweet chocolate (60-70% cacao, chopped)
- ¼ cup light corn syrup (78g)
- 1¼ cup full-fat sour cream (284g)
- Black food coloring (optional, but recommended)
Instructions
- Preheat oven to 350℉ (177℃) and prepare three 6-inch round cake pans.
- Combine dry ingredients in a bowl and mix well.
- In a separate bowl, whisk wet ingredients until smooth and combine with dry ingredients.
- Add hot coffee or water to the batter and mix until combined.
- Divide batter between pans and bake for 30-40 minutes; cool before freezing.
- Prepare frosting by mixing powdered sugar and cocoa, then cream butter and add the mixture.
- Melt chocolate and corn syrup, combine with sour cream, and mix into the butter-sugar mixture.
- Chill frosting before assembling layers, leveling and stacking the cake with frosting in between.
- Frost the top and sides of the cake and decorate as desired.
Notes
Ensure all ingredients are room temperature for better mixing.
Avoid overmixing the batter to keep the cake fluffy.
Chill the frosting to achieve the perfect spreading texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 38
- Sodium: 230
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
- Cholesterol: 80