1 t. instant coffee granules, 2 t. vanilla extract
Instructions
Preheat oven to 350 degrees with rack in the center. Spray two 8 x 2-inch round cake pans with nonstick spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are ok. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cook cakes on a rack for 15 minutes, the invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
For the icing- Melt butter in a large-saucepan over medium heat. Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil. Off heat, add vanilla. Cool icing at room temp. until spreadable, 2-3 hours. (Icing may be chilled until completely cold, then warmed gently in microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)
Originally Submitted
6/28/2012
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