Whether you’re celebrating a birthday or just another Wednesday, this is the perfect chocolate cake. The batter is made in one bowl and comes together in minutes. The chocolate flavor is STRONG thanks to the addition of coffee, which brings out the chocolate flavor. Vegetable oil and sour cream team up to make this cake extra moist. They also allow this cake to be egg free! After testing we found eggs made the cake too spongy and simply weren’t needed here. The frosting is a whipped ganache for a less sweet frosting than a traditional chocolate buttercream. Be sure to give it time to cool before whipping or it won’t whip properly.
Ingredients:
FOR THE CAKE:
- Cooking spray
- 2 c. all-purpose flour
- 3/4 c. cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 c. hot coffee
- 1 c. granulated sugar
- 1/2 c. packed brown sugar
- 3/4 c. vegetable oil
- 1/2 c. sour cream
FOR WHIPPED CHOCOLATE GANACHE:
- 2 c. chocolate chips
- 1 c. heavy cream
- Sprinkles, for decorating
Directions:
- Preheat oven to 350°. Line two 9” cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large glass measuring cup, whisk hot coffee and sugars together. Add oil and sour cream and whisk to combine. Pour into dry ingredients and whisk until just combined.
- Divide batter between prepared pans and bake until a toothpick inserted in middle comes out clean, 20 to 22 minutes. Let cool 15 minutes, then invert onto a wire cooling rack and let cool completely.
- Make ganache: Place chocolate chips into a heat safe bowl. In a small pot over medium heat, heat heavy cream until bubbles form around the edges. Pour cream over chocolate chips and let sit for 1 minute, then whisk until smooth. Let cool to room temperature and thickened, about 20 minutes.
- Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, beat ganache until lightened in color and thickened, 5 to 10 minutes.
- Place one layer of cake on a platter and frost top with about half of the frosting, then place second layer on top and frost with remaining frosting. Top with sprinkles, if desired.
