1 cup of heavy cream
1 stick of unsalted butter
1/3 cup of granulated sugar
1/4 teaspoon of salt
1 pound of semi sweet chocolate, chopped
1/4 cup of double strength brewed coffee
1 teaspoon of pure vanilla extract
Cake ingredients :
2 cups of granulated white sugar
1 1/2 cups of flour
3/4 teaspoon of baking soda
1/2 teaspoon of table salt
4 ounces of extra dark chocolate, chopped
1 cup of hot double strength brewed coffee
2 large eggs, at room temperature
1/2 cup of vegetable oil
1/2 cup of sour cream
1 1/2 tea spoons of vanilla extract
Directions for the frosting :
Heat the cream, the butter, the sugar and salt over low heat until butter is melted.
Remove from heat and stir in chocolate until melted and smooth.
Add coffee and vanilla; stir until blended.
Allow mixture to cool to room temperature, stirring minimally, until it reaches a spreadable consistency (about 2 hours). While the frosting is cooling, make the cake.
For the cake, preheat oven to 325°F.
Generously coat the bottom of two 9 inch round cake pans with shortening.
Line the pans with parchment paper rounds and coat the bottom and sides with additional shortening; toss with flour, discarding the excess.
In a medium bowl, sift together sugar, flour, baking soda, and salt and set aside. In a separate bowl, whisk the chocolate into the hot coffee until completely melted.
In another large mixing bowl combine the eggs, oil, sour cream, and vanilla and whisk until combined.
Stir the melted chocolate into the egg mixture.
Lastly, fold in the flour mixture in 1/3 increments, stirring well after each addition, making sure the flour is completely incorporated and there are no lumps.
Divide batter between prepared cake pans.
Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
Allow cakes to cool in pans, approximately 30 minutes.
Run a flat spatula around the edge of the pans and remove cakes to wire racks to cool completely, please don´t remove parchment paper layer until it is cool.
Spread a thick layer of frosting on top of one layer.
Top with the second layer and spread remaining frosting over top and sides.
Allow the cake to sit at room temperature, covered by a cake dome or large glass bowl, for at least two hours before serving, or overnight.
The flavors only get better with time.