This chocolate cake recipe is a delightful twist on the classic, offering a rich and moist texture with a creamy frosting.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
Ensure the pans are well-greased to prevent sticking.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Crack the eggs into a separate bowl to avoid shell fragments.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
Sifting helps to aerate the dry ingredients for a lighter cake.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Stir in the hot coffee until the batter is smooth and well combined.
The coffee enhances the chocolate flavor.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to release air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before frosting.
For the frosting, beat the butter until creamy, then gradually add the powdered sugar and cocoa powder, alternating with milk, and mix until smooth.
Adjust the milk quantity for desired frosting consistency.
Stir in the vanilla extract and mix until well incorporated.
Vanilla enhances the overall flavor of the frosting.
Spread the frosting evenly over the cooled cakes, stacking them if desired.
Use an offset spatula for a smoother finish.
Serve and enjoy your decadent chocolate delight cake.
Garnish with chocolate shavings or berries for an elegant touch.
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