For the Cake
- ¾ cup (180 ml) neutral oil, such as canola or grapeseed, plus more for greasing
- 2¼ cups (450 g) granulated sugar
- 2 cups (256 g) all-purpose flour
- 1¼ cups (110 g) cocoa powder, sifted if lumpy
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons kosher salt
- 1 cup (240 g) sour cream
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) prepared hot coffee
For the Chocolate Buttercream
- 1½ cups (340 g) unsalted butter, softened to room temperature
- 3¾ cups (450 g) confectioners’ sugar, sifted if lumpy
- 1½ cups (140 g) cocoa powder, sifted if lumpy
- ¼ cup (60 g) sour cream
- ¼ cup (60 ml) lukewarm milk, plus more as needed
- 1 tablespoon vanilla extract
- ¾ teaspoon kosher salt, plus more to taste
- Sprinkles for decorating, optional
Instructions
1
Set a rack in the center of the oven and heat to 350°F. Generously grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined and free of lumps.
3
In a medium bowl, whisk the oil with the sour cream, eggs, and vanilla.
4
Add the sour-cream mixture to the dry ingredients. Mix with an electric mixer on low until moistened, then beat on medium-high for 2 minutes, scraping the bowl halfway through. Carefully fold in the hot coffee with a flexible spatula.
5
Divide the batter evenly between the pans and tap them on the counter to release large air bubbles. Bake for 35–40 minutes, until puffed and a toothpick inserted in the center comes out clean.
6
Cool the cakes in their pans on a wire rack for about 20 minutes. Run a thin knife around the edges, turn the layers out onto the rack, and let them cool completely.
7
While the cakes bake, make the buttercream. Beat the softened butter on medium-high until smooth, scraping the bowl as needed.
8
Add the confectioners’ sugar, cocoa powder, sour cream, milk, vanilla, and salt. Mix on low until moistened, then whip on medium-high until smooth and fluffy, about 5 minutes. Add more milk 1 teaspoon at a time if needed. Taste and adjust the salt.
9
Before assembling, stir the buttercream vigorously with a flexible spatula to remove large air bubbles. Place a small spoonful on a serving plate, then set the first cake layer on top, puffed-side down.
10
Spread about 1 heaping cup buttercream over the first layer. Add the second layer, puffed-side down, and press gently.
11
Cover the top and sides with a thin crumb coat, taking care not to return crumbs to the bowl of frosting. Refrigerate until the buttercream is firm, about 30 minutes.
12
Spread the remaining buttercream over the top and sides. Decorate with sprinkles, if desired.
💡 Cook's Tips
- Make ahead: The cake layers taste even better the next day. Cool completely, wrap well, and assemble when ready.
- Use hot coffee: It deepens the chocolate flavor without making the finished cake taste strongly of coffee.
- Cool completely: Warm layers will melt the buttercream and make assembly difficult.
- Crumb coat first: The thin first layer of frosting traps loose crumbs and gives the final coat a clean finish.
- For tidy slices: Cut the cake with a hot, clean, dry knife, wiping and reheating it between cuts.
- Storage: Keep covered at room temperature for up to 4 days.
Dessert
Chocolate Cake
American