Calling all chocolate lovers! It tastes as good as it looks. A moist, triple-layer sour cream cake with notes of coffee and espresso topped with fresh cranberries.
Recipe adopted by Back in the Day Bakery
Triple-Layer Sour Cream Chocolate Cake Recipe:
3 cups cake flour
9oz. unsweetened chocolate, finely chopped (I used a food processor)
2 cups hot brewed coffee
1 Tbsp.. pure Vanilla Extract
1/2 Tbsp. Espresso Powder
4 large eggs, room temperature
1 cup Canola oil
1 cup Sour Cream, room temperature
3 cups sugar
1 1/2 tsp. baking soda
1 tsp fine sea salt
1 1/2 cups heavy cream
1 1/2 sticks unsalted butter, cut into 1 inch pieces
1/2 cup sugar
1/2 tsp. fine sea salt
1 1/2 lbs semisweet chocolate, finely chopped (2 8oz bags of chocolate chips)
1/3 cup hot brewed coffee
1 1/2 tsp pure vanilla extract
Sugared cranberries for garnish
Oven 350 degrees. This will make three 9X2 inch cakes. I used two 6 inch cakes and had enough batter left over for 24 cupcakes! Freeze the cupcakes for a future part or event :)
1) Using a food processor, pulse the chocolate until you have finely chopped chocolate pieces. Combine the chocolate with the hot coffee and let it melt for several minutes. Add vanilla and stir until well blended.
2) In a separate bowl, whisk the eggs and the oil until combined. Whisk in the sour cream to the egg and oil mixture until combined.
3) In a mixing bowl or stand mixer, combine the flour, sugar, salt, cinnamon, espresso powder, and baking soda and mix for 10 seconds on lowest setting.
4) Beat in the wet ingredients, in 3 batches. Mix until just combined, do not over mix the batter. This is create a dense cake.
Divide into two or three cake pans (depending on the size cake pan you are using) or a sheet pan. Bake for 35-40 min, or until toothpick inserted in the middle of the cake comes out with a few crumbs.
1) Pulse two 80z packages of semi-sweet chocolate chips in a food processor to create finely chopped pieces.
2) Combine the butter, heavy cream, sugar and salt in a medium saucepan. Slowly bring to a simmer. Stir occasionally to make sure the sugar is melted. (I also added a spritz of orange zest, to give the ganache another layer of flavor!)
3) Remove from the heat and pour over chocolate. Add hot coffee and vanilla, whisk until melted.
**The ganache will make enough to frost the outside and layers of the cake. I made a peanut butter buttercream to layer between the cakes but you can be creative and add any flavor that sounds great with chocolate!
This makes for a simple yet decedent Chocolate Holiday Cake!
Happy Holidays everyone!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!