This chocolate layer cake is rich, moist, and topped with a luscious coffee-flavored frosting, perfect for any celebration.
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
Using parchment paper ensures the cakes release easily from the pans.
In a medium bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Room temperature butter creams more easily and creates a smoother batter.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
Mix in the sour cream and coffee alternately with the dry ingredients, starting and ending with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cakes a few minutes before the end of the baking time to avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Cooling the cakes completely prevents the frosting from melting.
In a large bowl, beat together the powdered sugar, cocoa powder, butter, and coffee until smooth and spreadable.
Adjust the consistency by adding more powdered sugar or coffee as needed.
Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides.
Use an offset spatula for a smoother finish.
Decorate the cake as desired and serve. Enjoy your delicious creation!
Add chocolate shavings or fresh berries for an elegant touch.
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