Ingredients

The following ingredients have 10 Servings
  • Cake Ingredients:
  • 2 cups flour
  • 2 large eggs, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup water
  • 1 cup sugar
  • ¾ cup light brown sugar
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder
  • Frosting Ingredients:
  • 3 ½ cups powdered sugar
  • 6 tablespoons milk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant espresso

Instruction

  • Preheat oven to 350°F and lightly grease a 8 or 9-inch round springform pan with butter or nonstick spray.
  • In a large mixing bowl, whisk together eggs, vanilla, and sour cream. In a separate bowl, combine flour, sugar, brown sugar, salt, and baking soda. Gradually add dry ingredients to wet ingredients, mixing until just combined. Set aside.
  • In a saucepan over medium high, melt butter, then mix in cocoa powder and water, and bring to a boil, stirring frequently to combine.
  • With mixer set to low speed, slowly pour melted butter and cocoa into batter and mix until fully combined.
  • Pour batter into greased cake pan, then transfer to oven. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then transfer to cake platter and remove springform.
  • While cake cools, prepare frosting. Put powdered sugar into a bowl and set aside (note: sift to remove any lumps). Melt butter, espresso, and cocoa powder in saucepan over medium heat. Once melted, remove from heat and stir in vanilla and milk. Slowly pour over powdered sugar and whisk until fully blended.
  • Pour frosting over cake, spreading evenly to coat. Serve immediately or, for a firmer frosting, allow to set for 1 hour before serving.