Chocolate Cake From Scratch

Ingredients

Cake

• 2 cups granulated sugar
• 1 3/4 cups all purpose flour
• 3/4 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup black coffee
• 1/2 cup grapeseed oil
• 1 teaspoon vanilla extract

Filling

• 1 cup good quality jam of your choice

Fudge Frosting

• 1/2 cup butter, at room temperature
• 4 oz. bittersweet chocolate, roughly chopped
• 1/3 cup cocoa powder, sifted
• 2 teaspoons vanilla extract
• 2 cups icing sugar, sifted
• 2/3 cup sour cream

Directions

Chocolate Cake

1. Preheat your oven to 350°F.
2. Prepare a 9 inch square or circular cake pan by greasing and dusting with coco powder. Tap our excess powder.
3. In large bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for 2 minutes.
5. Pour the cake badder into prepared pan.
6. Bake for 35-40 minutes, or until cake tester inserted in centre of the cake comes out clean.
7. Allow the cake to cool for 10 minutes before turning out onto a wire rack.
8. Cool the cake completely before frosting.

Fudge Frosting

1. Place a glass or metal bowl over a pot of simmering water. Add the butter and chocolate and stir gently until melted and smooth.
2. Once the chocolate has completely melted, remove the bowl from the heat. Allow the chocolate mixture to cool to room temperature.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the cooled chocolate mixture, cocoa, vanilla extract and 1 cup of the icing sugar.
4. Beat on a low speed until the ingredients are incorporated, then increase the speed to medium/high and beat until smooth.
5. Finally, add the sour cream and the remaining 1 cup of icing sugar and beat until smooth.
6. Note: Adjust the consistency by adding a bit more icing sugar if necessary.
7. To assemble the cake
8. Once the cake has cooled, slice it in half horizontally.
9. Spread a layer of jam evenly across the bottom half of the cake.
10. Gently place the top half of the cake on top of the bottom layer with the jam.
11. Spoon the icing onto the cake and using an offset spatula, spread the icing evenly over the top and sides of the cake.
12. If desired, spoon a small amount of icing into a piping bag to be used as garnish.