Double Chocolate Cake

5 from 1 vote

Prep Time 40

Cook Time 35

Yield 12 Slices

Prepare 3 9-inch cake pans with parchment paper at the base and a light coating of butter around the edges, followed by a small coating of flour.
Preheat the oven to 350°.
In a large bowl combine the cocoa powder and hot espresso, and whisk until smooth. Let sit for 5 minutes.
100 g Unsweetened Dutch-Process Cocoa Powder
300 g Espresso
Add the eggs, sugar, oil, vanilla and sour cream and whisk until blended.
400 g White Sugar
200 g Dark Brown Sugar
150 g Vegetable Oil
337 g Sour Cream
3 Eggs
10 g Vanilla Extract
In a separate bowl, sift the flour, baking soda, baking powder and salt.
300 g All-Purpose Flour
2 ¼ tsp Baking Powder
2 ¼ tsp Baking Soda
1 ½ tsp Salt
Combine the wet and dry ingredients and gently whisk until there are no visible dry streaks.
Divide the batter between the cake pans and bake on the middle rack for 28-35 minutes or until a toothpick comes out clean.
Once done, allow the cake to cool in the pan for 10 minutes, then gently turn them out onto a baking rack and allow to cool completely.
Once cool, wrap each layer in plastic wrap and place in the fridge.

Using a stand mixer or hand mixer, beat the butter until smooth.
452 g Salted Butter
Add the powdered sugar and beat to combine.
673 g Powdered Sugar
Add the cocoa powder, heavy cream, salt and vanilla and beat until smooth and everything is incorporated.
100 g Unsweetened Cocoa Powder
6 tbsp Heavy Cream
1/4 tsp Salt
10 g Vanilla Extract

Add a small dollop of buttercream to the base of your cake stand.
Place your first layer of cake centered on the cake stand. Add a layer of buttercream.
Add the second layer, followed by another layer of buttercream.
Repeat with the last layer.
At this point you can do a crumb coat and allow the cake to rest in the fridge, however I don’t typically find that this cake particularly requires it.
Depending on what you choose to do, continue with decorating the outside of the cake!