Chocolate Fudge Cake

Ingredients

• 2 cups (400g) granulated sugar
• 1 & 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder (sifted if lumpy (I used dutch-processed))
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup (250ml) buttermilk
• 1 cup (250ml) strong black coffee (room temperature)
• 1/2 cup (125ml) vegetable oil
• 1 tsp vanilla extract
• 1 lb (454g) semi-sweet chocolate chips
• 1 & 2/3 cups (14 oz) full-fat sour cream
• 1 tsp vanilla extract

Instructions

1. 1

   --- Cake ---

2. 2

   Preheat oven to 350°F. Spray two 9" cake pans with nonstick cooking spray. Set aside.

3. 3

   In a large bowl, whisk together the sugar and flour.

4. 4

   Add the cocoa powder, baking soda, baking powder and salt.

5. 5

   Add the eggs, buttermilk and coffee.

6. 6

   Add the oil and vanilla. Whisk everything together for 1 minute until well blended and smooth; batter will be very thin. Divide batter evenly between the prepared pans.

7. 7

   Bake for 30 to 32 minutes or until a toothpick inserted in centre comes out clean. Let cool completely before frosting.

8. 8

   --- To Prepare the Frosting: ---

9. 9

   Melt the chocolate chips over a double-boiler until completely melted. Remove from heat.

10. 10

    Stir in the sour cream and vanilla until smooth. Let stand for a few minutes until thickens to a buttercream texture. If it gets too thick or the chocolate seizes when you add in the sour cream, simply reheat in the microwave for 30 seconds at a time until melted again or until you reach your desired consistency.

11. 11

    Trim the cake domes if needed. Spread one third of the frosting on top of one cake. Place the second cake on top. Spread the remaining frosting on top and all around the sides of the cake. Use a warm knife to slice and serve because the frosting can get quite thick as it cools.