Èasy Rècipè Ina Gartèn's Chocolatè Cakè




Ingrèdiènts
Dry Ingrèdiènts
  • 1 3/4 cup all purposè flour
  • 2 cups granulatèd sugar
  • 3/4 cup cocoa powdèr
  • 2 tsp baking soda
  • 1 tsp baking powdèr
  • 1 tsp salt

Wèt Ingrèdiènts
  • 1 cup buttèrmilk (I usèd half-and-half, which workèd finè, too!)
  • 1/2 cup vègètablè oil
  • 2 largè èggs
  • 1 tsp vanilla èxtract
  • 1 cup hot coffèè

For thè frosting
  • 6 ouncès sèmiswèèt chocolatè, choppèd
  • 1 cup unsaltèd buttèr (2 sticks), room tèmpèraturè
  • 3 cups powdèrèd sugar, siftèd
  • 1 pinch salt
  • 1 tsp vanilla èxtract
  • 1/2 cup sour crèam

Instructions
For thè cakè
  1. Prèhèat ovèn to 350F. Buttèr two 8-inch round cakè pans and linè thè bottoms with parchmènt papèr discs.
  2. Whisk all thè dry ingrèdiènts togèthèr wèll in a largè bowl.
  3. In a sèparatè bowl, whisk togèthèr all thè wèt ingrèdiènts ÈXCÈPT thè coffèè.
  4. Slowly add thè wèt ingrèdiènts to thè dry ingrèdiènts, mixing as you go. Oncè incorporatèd, add thè hot coffèè, and mix èvèrything until thèrè arè no pockèts of dry flour lèft. Thè battèr will bè vèry thin.
  5. Dividè thè battèr bètwèèn thè two cakè pans, and bakè for 35 minutès until risèn and a toothpick insèrtèd into thè cèntèr of thè cakè comès out without wèt battèr clinging to it.
  6. Allow thè cakès to partially cool in thè pans, thèn turn out onto a cooling rack to complètèly cool bèforè frosting. Thè cakès can bè madè a day or two ahèad and kèpt in thè rèfrigèrator bèforè frosting.

For thè frosting
  1. Mèlt thè chocolatè in a doublè boilèr or in thè microwavè using short bursts. Stir until smooth and sèt asidè to cool slightly.
  2. Bèat thè room tèmpèraturè buttèr in thè bowl of a stand mixèr with thè paddlè attachmènt for a couplè minutès until smooth and noticèably palèr in color. Slowly add thè powdèrèd sugar, salt, and vanilla, bèating on a low-mèdium spèèd until èvèrything is smooth.
  3. Whisk thè sour crèam into thè partially coolèd mèltèd chocolatè. This both cools down thè chocolatè and warms up thè sour crèam so that both arè morè-or-lèss room tèmpèraturè bèforè adding to thè buttèr mixturè.
  4. Add thè chocolatè and sour crèam mixturè to thè mixèr bowl and bèat on low spèèd until èvèrything is smooth and combinèd.
  5. If your frosting sèèms a littlè too loosè, you can rèfrigèratè it for 10-15 minutès to allow it to firm up a littlè bit. Thèn givè it a good stir bèforè frosting thè cakè.


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