Ingredients
Equipment
Method
- First things first, let's get our oven ready at 350°F. I always grease my pans and line them with parchment, my grandmother always said a little extra care here saves a lot of heartbreak when the cake comes out!
- In a large bowl, whisk together your [all-purpose flour], [baking powder], [baking soda], [granulated sugar], [light brown sugar], and [salt]. Make sure there aren't any stubborn lumps of brown sugar hiding in there.
- In another bowl, let's mix the [eggs], [vegetable oil], [buttermilk], and [sour cream]. Using room-temp ingredients is my little secret, it helps everything emulsify into a silky dream.
- Gently add your dry mix into the wet ingredients. I like to fold them together with a spatula. Don't overwork it! We want a tender cake, not a tough one. Stop as soon as the flour streaks disappear.
- This is where the magic happens. Mix your [Dutch-processed cocoa powder] and [instant coffee] with the [boiling water]. It creates a dark, aromatic paste that makes this the best chocolate cake you’ve ever tasted.
- Pour that beautiful chocolate paste into your batter and fold it in. The color change is so satisfying, it turns into that deep, dark mahogany we're looking for.
- Divide the batter into your three pans. Bake for 22-24 minutes. Use the toothpick test, if it comes out with a few moist crumbs, it’s perfect! If it's clean, it might be a bit dry, so keep a close eye on it.
- Let them cool in the pans for 20 minutes, then move to a wire rack. I highly recommend popping them in the fridge for an hour. Cold layers are much easier to frost without the cake crumbling everywhere!
- Gently melt your [dark chocolate] and [corn syrup] over a low flame. Once it’s glossy and smooth, set it aside. It needs to be warm but not hot when we add it later.
- Beat the [cream cheese], [cocoa powder], and [powdered sugar] until smooth. Switch to your whisk attachment, add the [heavy cream], and whip until it’s light and fluffy. It's so tempting to eat a spoonful right now, but stay strong!
- Slowly pour your melted chocolate into the whipped mixture while the mixer is on low. It will look a bit fluid at first, just let it rest for 30 minutes and it will thicken into the perfect spreadable fudge.
- Trim the tops of your cakes to make them flat. Stack them with a thick layer of frosting between each. I always do a "crumb coat" (a very thin layer of frosting all over) and chill it for 20 minutes before doing the final thick, rustic layer.
Nutrition
Serving: 1sliceCalories: 540kcalCarbohydrates: 58gProtein: 6gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 310mgPotassium: 280mgFiber: 4gSugar: 42gVitamin A: 650IUCalcium: 90mgIron: 4mg
Notes
- Storage: This cake loves the fridge because of the cream cheese frosting. Keep it covered for up to 4 days.
- Serving Tip: For the best texture, take the cake out of the fridge 20-30 minutes before serving so the frosting softens slightly.
- Substitutions: You can swap sour cream for full-fat Greek yogurt if that's what you have in the fridge!
- Why Coffee? Don't worry, you won't taste it! The coffee just acts like a "volume knob" for the chocolate flavor.
Tried this recipe?Let us know how it was!