dark & stormy chocolate layer cake with fudge icing
This moist, dense cake is perfect for a birthday celebration & can be made a couple of days ahead of time. It will also freeze either with the icing or without.
Lovonis Lark
recipes + wellness
dark & stormy chocolate layer cake with fudge icing
This moist, dense cake is perfect for a birthday celebration & can be made a couple of days ahead of time. It will also freeze either with the icing or without.
Servings: 10
- 2 cups strong black coffee
- 3 cups granulated sugar
- 8 oz (226g) butter, cubed
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 4 large eggs
- 2 3/4 cups self-rising flour self raising flour
- Pinch sea salt
- Chocolate sprinkles to decorate, optional
- FUDGE ICING
- 8 oz (226g) butter, cubed
- 1/2 cup strong black cold coffee
- 1/2 cup granulated sugar
- 3 cups confectioner’s sugar icing sugar
- 1/2 cup cocoa powder
- Pinch sea salt
- Grease 2, 9-inch (23cm) or 8-inch (20cm) round baking pans and line base & side with parchment paper. Preheat the oven to 350°F (180°C).
- Combine the coffee, sugar, butter, cocoa & baking soda in a large saucepan or pot with a high side – the mixture will bubble up. Stir over medium heat until the butter is melted & sugar is dissolved. Increase the heat to medium-high & bring to a boil, taking care the mixture doesn’t boil over. Remove from the heat; let cool. Pour into a large bowl (or you can mix it all up on one saucepan if it’s big enough to allow stirring & whisking).
- Once the mixture is cooled, add the sour cream & eggs & whisk until well combined. Add the flour & salt & whisk until no lumps are remaining. Pour the mixture into the prepared pans & gently tap the pan on the counter to remove some of the large air bubbles. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean. Let cake stand for 10 minutes before removing to a wire rack to cool completely.
- To make the icing:
- Combine the butter, coffee & sugar in a medium saucepan. Stir over medium heat until the sugar is dissolved. Sift confectioner’s sugar, cocoa & salt into the butter mixture. Use a whisk to remove any lumps. Pour into a bowl; cover & chill for 1 to 2 hours, stirring occasionally, until the mixture is thick & spreadable. If you make this ahead of time, leave out of the fridge before you spread it on the cake, it needs to be the consistency of peanut butter.
- Cut each cake horizontally in half so you have 4 cakes, or you can do just two layers – much easier. Place one piece of cake on a cake stand or serving platter. Spread the cold cake with the icing. Add another layer of cake & spread with some of the icing. Repeat the layer until the four layers are stacked. Spread the remaining icing over the top & side of the cake. If using chocolate sprinkles, carefully press the sprinkles into the side of the cake. Cake can be made a day ahead & stored well-covered in the fridge. Remove from the fridge 30 minutes before serving. Serves 10.