- First start by preheating the oven to 350℉/177℃. Grease and parchment line two 8-inch round cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
2 cups all-purpose flour,2 cups granulated sugar,¾ cup dutch-processed cocoa powder,1½ teaspoons baking soda,1 teaspoon baking powder,1 teaspoon kosher salt - In a separate bowl, whisk together the eggs and egg yolks, oil, butter, sour cream and milk until smooth, then add to the dry ingredients and mix until incorporated.2 large eggs,2 large egg yolks,½ cup vegetable oil,½ cup unsalted butter,¾ cup sour cream (full fat),¼ cup whole milk
- Next, add in about ⅓ of the hot coffee and quickly stir to temper the mixture. Add in the remaining coffee and mix until fully combined, careful not to over mix (or slosh it over the sides). 1 cup very hot coffee or water.
- Divide the batter evenly between the two pans and bake on the middle rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove the cakes from the pans, take off the parchment layer, and finish cooling on the racks.
- Once cool, wrap each cake layer in plastic wrap and transfer to the fridge for an hour. This will firm up your cake which will help when it’s time to frost and assemble!
- Assembly
- Cut off the top mounded layer of the cake (and freeze for snacks), then cut each cake evenly in half using a serrated knife. When you’re done, you’ll have 4 even discs of cake.
- Put a quarter sized dollop of ganache onto the base of the cake stand, plate, or whatever you plan to serve it on, then add your first cake layer.
- Add a large dollop of ganache on top of the first cake layer and spread evenly the whole way to the edges. Add the next cake layer, and repeat the steps. Once the top layer has been added, use the remaining ganache to entirely cover the cake with a thin layer. This is the crumb coat and will help to prevent any crumbs getting into the Swiss meringue buttercream.
- Transfer the cake to the fridge for 15-30 minutes so the ganache can harden up prior to adding the buttercream.
- Remove the cake from the fridge and add a few large dollops of buttercream to the top of the cake. Working from the middle, gently push the buttercream to the edges, then down the sides of the cake and cover all layers. You will need to continue adding buttercream until it is completely covered and you can’t see any of the chocolate ganache through the layers.
- Smooth it out using an offset spatula or cake scraper, then use the excess buttercream to pipe decorative swirls, if you’d like.
Duration It takes 1 hour to prepare, 30 mins to cook and 1 hour 30 mins to assemble.
Ingredients (Organic) For a serving of 12 people.
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups all-purpose flour 240g
2 cups granulated sugar 400g
¾ cup dutch-processed cocoa powder 75g
2 large eggs room temperature
2 large egg yolks room temperature
½ cup vegetable oil 3 fl oz
½ cup unsalted butter melted (113g)
¾ cup sour cream (full fat) room temperature (170g)
¼ cup whole milk room temperature (60ml)
1 cup very hot coffee or water 8 fl oz
Chocolate Ganache
1½ cups heavy whipping cream 360ml
12 oz bittersweet chocolate
