Lew Boyd's Chocolate Cake
|Unsalted butter||1 Tablespoon (For Greasing The Pan)|
|For the cake|
|Cake flour||1 1⁄2 Cup (24 tbs) (More For Dusting The Pans)|
|Unsweetened chocolate||4 Ounce, chopped fine|
|Baking soda||3⁄4 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Eggs||2 Large, lightly beaten (At Room Temperature)|
|Sour cream||1⁄2 Cup (8 tbs)|
|For the frosting|
|Heavy cream||1 Cup (16 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs), cut into pieces|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Semi-sweet chocolate||1 Pound, chopped fine|
|Double strength coffee||1⁄4 Cup (4 tbs) (Use It Hot)|
|Vanilla extract||1 Teaspoon|
|Chocolate shavings||2 Tablespoon (For Garnish)|
Preheat the oven to 325°F.
Lightly butter two 9-inch round cake pans, line with parchment or wax paper, then butter and flour the paper, shaking out any excess.
In a large bowl combine the hot coffee with the unsweetened chocolate and let it melt, stirring constantly.
Sift the 2 cups sugar, flour, 1/2 teaspoon salt, and baking soda into a separate large bowl.
Add the oil, eggs, sour cream, and 1 1/2 teaspoons vanilla to the bowl with the melted chocolate, and whisk until well combined.
Stir the wet ingredients into the dry, in thirds, stirring well after each addition, until completely blended.
Divide the batter between the pans, rap each pan on the counter to expel any air pockets or bubbles, and place in the oven.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.