I've been making this for years. It is scrumptious
The Horseradish Grills’ Chocolate Chocolate Cake
Makes one 9-inch, 2 layer cake, about 12 servings
Cake batter:
2 cups sugar
1.5 cups flour
1/2 tsp. salt
3/4 tsp. baking soda
4 oz. unsweetened chocolate, cut into ¼ in pieces
1 cup double-strength hot brew coffee
2 large eggs, at room temperature
1/2 cup vegetable oil
1.5 tsp. vanilla extract
1/2 cup sour cream
Chocolate butter frosting:
1 cup heavy whipping cream
8 T. (1 stick) unsalted butter
1/3 cup sugar
1/4 tsp. salt
16 oz. semi-sweet chocolate, cut into ¼ inch pieces
1/4 cup double strength brewed coffee
1 tsp. vanilla extract
Set a rack at the middle level of the oven and preheat to 325 degrees.
In a mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.
Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts and you are preparing other ingredients.
In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.
Whisk the chocolate and coffee mixtures smooth and scrape it into the egg mixture; whisk smooth.
Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.
Divide the batter between the prepared pans and smooth the tops. Bake the cake about 30 m minutes, or until well risen and a toothpick inserted in the center emerges clean. Cool cakes in pans on racks for 5 minutes, then invert each onto a rack, peel off paper, and invert again on to other racks to cool right side up.
To make frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pans to make sure all the chocolate is covered, then all to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. (Be careful not to leave it in the fridge too long or it will set very hard.)
To finish, place one of the layers right side up on a cardboard or platter. Spread with a third of the frosting. Place the other layer on the frosting so that the smooth bottom of the layer is uppermost. Spread the remaining frosting over the top and sides of cake
The Horseradish Grills’ Chocolate Chocolate Cake
Makes one 9-inch, 2 layer cake, about 12 servings
Cake batter:
2 cups sugar
1.5 cups flour
1/2 tsp. salt
3/4 tsp. baking soda
4 oz. unsweetened chocolate, cut into ¼ in pieces
1 cup double-strength hot brew coffee
2 large eggs, at room temperature
1/2 cup vegetable oil
1.5 tsp. vanilla extract
1/2 cup sour cream
Chocolate butter frosting:
1 cup heavy whipping cream
8 T. (1 stick) unsalted butter
1/3 cup sugar
1/4 tsp. salt
16 oz. semi-sweet chocolate, cut into ¼ inch pieces
1/4 cup double strength brewed coffee
1 tsp. vanilla extract
Set a rack at the middle level of the oven and preheat to 325 degrees.
In a mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.
Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts and you are preparing other ingredients.
In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.
Whisk the chocolate and coffee mixtures smooth and scrape it into the egg mixture; whisk smooth.
Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.
Divide the batter between the prepared pans and smooth the tops. Bake the cake about 30 m minutes, or until well risen and a toothpick inserted in the center emerges clean. Cool cakes in pans on racks for 5 minutes, then invert each onto a rack, peel off paper, and invert again on to other racks to cool right side up.
To make frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pans to make sure all the chocolate is covered, then all to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. (Be careful not to leave it in the fridge too long or it will set very hard.)
To finish, place one of the layers right side up on a cardboard or platter. Spread with a third of the frosting. Place the other layer on the frosting so that the smooth bottom of the layer is uppermost. Spread the remaining frosting over the top and sides of cake