Deep Chocolate Cake
This is a very dense, moist and chocolaty cake. It's my go-to, and it never EVER lets me down. The recipe below will make two 6-inch layers. Doubling it will produce, two 9" layers.
1 1/3 c (166 g) flour
3/8 c (33 g) unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 c (118 g) butter, room temp
1 1/2 c (213 g) brown sugar, lightly packed
2 eggs, room temp
1 tsp vanilla
4/6 c (157 ml) sour cream, room temp
4/6 c (157 ml) hot coffee
Preheat oven to 350F (175C). Oil and line either two 6-inch pans. Set aside.
Sift together the flour, cocoa, soda and salt in a large bowl and set aside.
Cream the butter and sugar, until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until very well incorporated. Add the vanilla. Being sure to scrape the bowl often, pour in a third of the dry ingredients, mix until just combined, then add half of the sour cream and mix until just combined. Repeat, then add the remaining dry ingredients. Gently stir in the hot coffee, and pour into prepared pans. Bake 35 to 40 minutes. Place baked cakes in pans on a cooling rack for ten minutes, then remove the cakes from the pans and allow to cool completely before continuing.
Italian Meringue Buttercream
1/4 c (63 ml) water
1 c (210 g) sugar
5 egg whites
1/4 c (53 g) sugar
1 c (237 g) butter, softened, cut into small pieces
1 tsp vanilla
Place the egg whites in the bowl of a standing mixer.
Heat the 1 c sugar and water on the stove to 245F stirring occasionally only after the sugar has been dissolved. When it is within the range of 230F to 235F, begin whipping the egg whites. When they get to soft peaks, begin adding the remaining 1/4 c sugar and continue whipping to medium peaks, being careful not to overbeat. When the syrup is the correct temperature, slowly pour it into the eggs with the mixer on high. After the syrup is fully incorporated, beat the frosting 7-10 minutes until the outside of the bowl is room temp. Lower the speed to medium-low and begin adding the butter, tablespoon by tablespoon, beating until fully incorporated before adding the next piece. The frosting will deflate a little, but
it's ok. Once all the butter has been added, return the speed to high and keep whipping until the frosting comes together. Add the vanilla and beat until incorporated.
Chill the cakes for at least two hours, then split them. Fill with Italian Meringue Buttercream and crumb coat. Frost and serve at room temp.