- 1/2 cup unsalted butter (at room temperature)
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour (sifted)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup cocoa (power, sifted)
- 1 tablespoon white wine vinegar
- 1 teaspoon baking soda
- cream (Chocolate)
- 3 1/2 ounces dark chocolate (70% cocoa, broken into small pieces)
- 3/4 cup sour cream
- 4 1/2 ounces dark chocolate (broken into small pieces)
- 1/4 cup unsalted butter
- 2 tablespoons espresso coffee (instant, dissolved in 2 tbsp boiling water)
- Preheat oven to 375°F. Grease three 8 inch diameter round springform cake pans and line bases with parchment paper.
- Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, making sure the first is well incorporated before adding the next.
- Beat in flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Beat in salt, vanilla and cocoa powder. In a separate bowl, combine vinegar and baking soda, then beat into batter.
- Divide mixture evenly among pans. Bake for 20-25 mins, or until cake pulls away from sides of pans and a skewer inserted in the center comes out clean. Cool on a wire rack for 10 mins, then turn out to cool completely.
- Meanwhile, to make the chocolate cream, place chocolate in a bowl and set over a saucepan of simmering water, making sure base of bowl doesn't touch water. When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and begun to cool. Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2 hours.
- Spread half the chocolate cream on 1 cake, then place the second cake on top and spread with remaining chocolate cream. Place third cake on top.
- To make the icing, melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Stir in coffee mixture. Spread icing over top of cake with a spatula. Allow to set for 1 hour.
|Calories670Calories from Fat310|
|% DAILY VALUE|
|Calories from Fat310|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.