Best Chocolate Cake (Print Version)

# Ingredients:

→ For the cake

01 - 8 ounces (227 grams) bittersweet chocolate, finely chopped
02 - 2/3 cup (57 grams) Dutch-process cocoa, sifted
03 - 2 teaspoons instant espresso powder
04 - 1 cup boiling water
05 - 1 3/4 cups (222 grams) all-purpose flour
06 - 1 cup (200 grams) granulated sugar
07 - 1/2 cup (100 grams) packed light brown sugar
08 - 1 teaspoon salt
09 - 1 teaspoon baking soda
10 - 1 cup (227 grams) sour cream, at room temperature
11 - 1/2 cup (118 ml) vegetable oil
12 - 4 large eggs
13 - 1 large egg yolk
14 - 1 tablespoon white vinegar
15 - 2 teaspoons vanilla extract

→ For the frosting

16 - 2/3 cup (133 grams) granulated sugar
17 - 4 large egg whites
18 - 1/4 teaspoon salt
19 - 3 sticks (340 grams) unsalted butter, cut into 12 pieces and at room temperature
20 - 12 ounces (340 grams) semisweet chocolate, melted and cooled slightly
21 - 1 teaspoon vanilla extract

# Instructions:

01 - In a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over the mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool.
02 - Preheat the oven to 350°F (175°C). Butter and flour two 8-inch (20 cm) round cake pans.
03 - In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.
04 - Whisk sour cream, vegetable oil, eggs, egg yolk, vinegar, and vanilla extract into the cooled chocolate mixture until smooth.
05 - Stir the dry ingredients into the wet ingredients until smooth, being careful not to overmix. The batter will be thin.
06 - Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Cool in the pans for 30 minutes, then carefully turn them out onto a cooling rack to cool completely.
07 - Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch (2.5 cm) of gently simmering water. Whisking gently and constantly, heat the mixture until the sugar is dissolved and the mixture is slightly thickened and foamy, about 3 minutes, or until it registers 150°F (65°C) on a thermometer.
08 - Fit the stand mixer with a whisk attachment. Beat the heated mixture on medium speed until cooled and thickened, about 5 minutes. Add the butter 1 piece at a time until the mixture is smooth and creamy. Add the melted chocolate and vanilla extract, then beat until light and fluffy.
09 - Place one cake layer on a cake turntable or stand. Spread an even layer of frosting over it, slightly pushing frosting over the edges. Top with the second cake layer, positioning it upside-down for a flat surface. Spread the remaining frosting evenly over the entire cake. Serve or refrigerate for up to 2 days. Allow to come to room temperature before serving.

# Notes:

01 - If espresso powder is unavailable, substitute 1 cup hot coffee for both the powder and boiling water.
02 - Ensure the vegetable oil is fresh and doesn't have an off smell.
03 - You can substitute melted coconut oil for vegetable oil if desired.

Back