Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups granulated sugar
  • 2 cups cake flour
  • 1 cup dark chocolate cocoa powdered (dutch processed)
  • 1 tablespoon espresso powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup canola oil
  • 3/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup boiling water
  • 2 tablespoons chocolate jimmies
  • 2/3 cup heavy whipping cream
  • 2/3 cup dark chocolate chips
  • 1 cup unsalted butter (softened)
  • 11 ounces white chocolate (melted and cooled)
  • 1 teaspoon vanilla
  • 4 1/2 - 5 cups powdered sugar

Instruction

  • Preheat oven to 350 degrees. Butter and flour two 8 inch round cake pans.
  • In the bowl of a stand mixer mix together sugar, cake flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Add in eggs, canola oil, sour cream and vanilla beat on medium speed for 2 minutes. Turn mixer down to stir and slowly pour in boiling water. Beat for 2 minutes. Batter will be thin.
  • Pour cake evenly into prepared baking pans. Bake in preheated oven 25 - 30 minutes or until skewer inserted comes out with just a few crumbs. Allow to cool several minutes. Remove from pan, transfer to a cooling rack and allow to cool completely.
  • While cake is cooking, make ganache by heating cream just until steaming. Place chocolate chips in a bowl and pour hot cream over the top. Stir until melted and smooth. Cool to room temperature, about 2 hours. Using a stand mixer or hand beater, beat until lightened in color and fluffy.
  • Make butter cream by beating butter until light and fluffy. Beat in cooled white chocolate and vanilla. Beat in powdered sugar 1/2 cup at a time until a stiff but spreadable mixture forms.
  • Use a serrated knife to cut the tops off the cake just so they are level.
  • Place one cake on your cake stand or serving platter. Spread ganache filling over the top. Place other cake on top.
  • Using about 1/3 of the buttercream frosting, spread a thin layer on the top and sides of the cake to form a crumb coat. Refrigerate for 20 minutes.
  • Once chilled, spread the remaining frosting over the top and sides of the cake. Sprinkle jimmies over the top of the cake. Slice and serve.
  • Refrigerate any leftovers. Remove from refrigerator about an hour before serving.