This is not your boxed cake mix. Or your canned icing. It is a process. And a very, very easy process.
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp table salt
2 cups hot water
3/4 cup vegetable oil
2 Tbs white vinegar
1 Tbs instant coffee granules
1 Tbs vanilla extract
Preheat oven to 350*F with rack in the center. Spray 2 8″ round cake pans with nonstick spray. Whisk dry ingredients together 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 fe lumps are okay! Divide batter among pans, about 3 cups in each, then bake until toothpick inserted into the center comes out clean…about 35 – 40 minutes. Cook cakes for 15 minutes on wire racks, then invert them onto the rack. Leave the cakes upside down until completely cooled. This will flatten domed cakes! Then, frost.
Glossy Chocolate Icing
1 stick (8 Tbs) unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
pinch of salt
1 1/4 cups heavy cream
1/4 cup sour cream
1 tsp instant coffee granules
Off Heat, Add:
2 tsp vanilla extract
Melt butter in a large saucepan over medium heat.
Stir in sugar, cocoa, and salt. Mixture will be very, very thick and grainy.
Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture ot chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is smooth, and hot to the touch. Do not boil!!
Off heat, add vanilla. Cool icing at room temperature until spreadable, about 3 hours. Icing may be chilled completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.
Ice chocolate cake and enjoy!