Chocolate Coffee Layer Cake

Instructions

1. Preheat the oven to 350F.
2. Lightly butter and flour two 9-inch round baking pans, tapping out excess flour.
3. In a large mixing bowl, whisk together flour, granulated sugar, baking soda and salt.
4. In a medium pot, bring the butter, 1 cup coffee and cocoa powder to a boil over high heat, stirring to dissolve all of the butter. Once dissolved, remove from heat.
5. Pour the butter mixture into the flour mixture and whisk well.
6. Then, add the sour cream, the eggs and coffee extract, and beat well with a large whisk. Use a spoon or spatula for a final stir to ensure all of the dry ingredients are incorporated.
7. Divide cake batter evenly between the two 9-inch round pans.
8. Bake until the cake springs back when pressed in the center, about 30-35 minutes.
9. Remove the cake from the oven and place on a wire rack to cool completely.
10. Remove the cakes from each pan once cooled.
11. Once cakes are completely cooled, make the whipped cream by adding 1L (4 cups) whipping cream and 2 tbsp granulated sugar to a stand mixer fitted with the whisk attachment. Whip on high until stiff peaks form.
12. Keep whipped cream stored in the refrigerator until ready to use.
13. To create the layer cake, place one of the cakes on a cake plate or stand and brush with about 2 tbsp brewed coffee. Then spread 2 cups whipped cream on the first layer, leaving about half inch around the edge. Place the next cake layer on the whipped cream; brush the top of this cake layer with about 2 tbsp coffee and then spread 2 cups whipped cream leaving about half inch from the edge.
14. Finally sprinkle the top layer with ground coffee or espresso.
15. Serve cake slices with a variety of toppings! Some favourite combinations are: whipped cream & dulce de leche; bourbon cherries & fresh mint: mascarpone cheese, dulce de leche & cherries.

• Cake Recipe Adapted from: https://www.oprah.com/food/aunties-chocolate-cake-with-chocolate-pecan-frosting