Victorian Chocolate Cake

19 ingredients
1 steps

Ingredients

  • 3 c all purpose flour
  • 2 c sugar
  • 1/2 c unsweetened cocoa powder
  • 2 t baking soda
  • 1 t salt
  • 2 c hot water
  • 3/4 c vegetable oil
  • 2 T white vinegar
  • 1 t instant coffee granules
  • 1 T vanilla extract
  • Glossy Chocolate icing
  • 1/4 lb unsalted butter
  • 1 1/2 cups sugar
  • 1 1/4 cup unsweetened cocoa powder
  • pinch of salt
  • 1 1/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 t instant coffee granules
  • 2 t vanilla extract

Directions

  1. 1
    {"0":"Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.","2":"Whisk together flour sugar, cocoa, baking soda and salt in a large mixing bowl.","4":"Combine water, oi, vinegar instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans then bake until a toothpick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down(this flattens domed cakes) to cool completely.","5":"FROSTING","6":"Melt butter in large saucepan over medium heat.","7":"Stir in sugar cocoa and salt. Mixture will be thick and grainy.","8":"Combine heavy cream, sour cream and instant coffee in a large measuring cup mixing until smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. 6-8 minutes. Do not boil.","9":"Off heat, add vanilla. Cool icing at room temperature until spreadable2-3 hours."}

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