Chocolate Cake

Ingredients

For the cake:

• 1 cup of buttermilk
• 1/2 cup of sour cream
• 3  eggs
• 1 1/2 cup of coffee 
• 3/4 cup of vegetable oil
• 2 teaspoons of pure vanilla extract
• 3 cups of cake flour
• 2 2/3 cups granulated sugar
• 1/2 cup of cocoa powder
• 2 teaspoons of baking powder
• 1 tablespoon of baking soda
• a pinch of salt

For the Chocolate Buttercream:

• 1 1/2 cup of unsalted butter, at room temperature
• 1 1/2 lb of confectioner's sugar
• 1/4 cup of heavy whipping cream
• 1/4 cup of cocoa powder
• 2 teaspoons of pure vanilla extract 
• 1 tablespoon of coffee
• a pinch of salt
• 1/4 cup semi-sweet chocolate

For the cake:

Preheat the oven at 350 degrees.

Spray three 9-inch round cake pans with nonstick baking spray.

Sift together the dry ingredients into the bowl of a stand mixer and whisk to combine.

Add the wet ingredients into a large bowl and whisk together.

Add the wet ingredients the dry ingredients. Whisk to combine, until the batter well mixed.

Divide the batter evenly between the three cake pans (I personally prefer to weigh them, to make sure I have the exact quantity in both pans).

Bake for about 35-40 minutes, or until a thin skewer inserted in the middle comes out clean.

Let the cakes cool down before inverting onto wire racks and let cool completely.

For the Chocolate Buttercream:

In a bowl, combine the semi-sweet chocolate with 2 tablespoons of cream then microwave for 40 secs . Stir to combine then set aside, as this will be your chocolate ganache.

Whip the butter for about 5-6 minutes. Gradually beat in the confectioner’s sugar until well combined. Add the cream.

Mix in the  cocoa powder. Add the salt.

Add the vanilla and espresso.

Mix until fluffy consistency. Beat in the melted and cooled chocolate ganache.

You are then ready to assemble and decorate your cake! Enjoy!