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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups all purpose flour
- 2 1/4 cups superfine sugar (regular granulated sugar will work as well)
- 1 cup unsweetened cocoa powder ("black", I used Guittard Noir)
- 1 Tbsp. baking soda
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups buttermilk (room temperature)
- 1 cup coffee
- 3/4 cup vegetable oil
- 2 tsp. pure vanilla extract (I used Nielsen-Massey)
- 3 eggs (room temperature)
- 2 1/4 cups unsalted butter (softened)
- 3/4 cup confectioners' sugar
- 3/4 cup cocoa powder (premium dark, preferably black, I used Guittard Noir)
- 1/2 cup hot water
- 1/2 cup sour cream
- 1 1/2 tsp. pure vanilla extract (I used Nielsen-Massey)
- 1 pinch salt
- 15 oz. chips (or premium dark, but not extra dark chocolate, chopped, melted, I used Callebaut Callets)
- sprinkles (Handful of your favourite, I used a mix of these sequins, these nonpareils and these edible silver stars)
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Reviews(1)
Rochelle Alberti 2 years ago
This cake was good....just not ....great. It wasn't nearly as chocolate-y as it seemed it should be and some of the directions/info were off. If you used her weights for filling the pans...you would get one nice cake and 1 pancake.
The frosting was tasty...but a simple ganache would have been easier and had more flavor.
I will make it again....it just isn't in my top 10.