Ingredients
- 3 ounces good quality unsweetened chocolate, chopped fine
- 1 tablespoon instant espresso powder
- 1/2 cup water
- 2 cups sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups sifted cake flour
- 1 tsp baking soda
- 1 cup sour cream, room temperature
How to Make
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Step 1: Preheat oven to 350° F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides.
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Step 2: Place water, chocolate, and coffee powder in a small, heavy bottomed saucepan and place over low heat, stirring occasionally until chocolate melts and espresso powder is dissolved. Remove from heat and let cool.
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Step 3: While the chocolate cools, beat the sugar and butter together until well blended. Beat in the eggs and vanilla and then beat in the cooled chocolate mixture.
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Step 4: In a medium bowl, mix flour and baking soda with a whisk. Add flour mixture to butter mixture and beat just until combined.Beat in sour cream.
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Step 5: Divide batter evenly among prepared pans. Bake cakes for 25-30 minutes until they begin to pull away from sides of pans and a toothpick inserted into the center comes out clean. You should gently rotate the pans half way through baking to ensure that they all bake evenly.
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Step 6: Transfer pans to racks and cool for 10 minutes. Turn cakes out onto racks and cool completely before frosting.
We hope you enjoy this recipe!
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