Adapted from Cuisine at Home
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water
3/4 cup vegetable oil
2 Tablespoons white vinegar
1 Tablespoon instant coffee granules
1 Tablespoon vanilla extract
Chocolate Icing
Adapted from Cuisine at Home
1 stick (8 T.) unsalted butter
1-1/2 cups sugar
1-1/4 cups unsweetened cocoa powder
Pinch salt
1-1/4 cups heavy cream
1/4 cup sour cream
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
Powdered sugar if needed
Preheat oven to 350o
F with rack in the center. Spray two 8" round cake pans with nonstick
spray. Whisk dry ingredients together in a mixing bowl (sift everything
too).
Combine water, oil, vinegar, instant coffee and vanilla in
a large measuring cup. Add to the dry ingredients and whisk just until
combined - a few lumps are okay. Divide batter among pans (3 cups in
each), then bake until toothpick inserted in the center comes out clean,
about 35 minutes.
Cool cakes for 20 minutes on a rack, then
invert them onto the rack. Leave cakes upside down to cool completely
(this flattens domed cakes), then frost.
For the icing, melt
butter in a large saucepan over medium heat. Sir in sugar, cocoa and
salt. Mixture will be extremely thick and grainy. Combine heavy cream,
sour cream and instant coffee in a large measuring cup, mixing until
smooth. Cook until sugar has dissolved and mixture is smooth and hot to
the touch. Do not boil.
Off heat, add vanilla. Cool icing at
room temperature until spreadable, about three hours. The icing is
quite soft. If it seems too thin to stay put on the cake, stir in
powdered sugar 1 Tablespoon at a time until it's easily spreadable.
Spread
1 cup icing all the way to the edges of the first layer of the cake.
Top first layer with second cake and spread with 1 cup of icing. Blob
more icing on the sides, then spread around.
- Recipe courtesy of noblepig.com.