Instructions

CAKE

1. Adjust an oven rack to the center position. Heat oven to 350 degrees. Spray 2 8-inch round cake pans with non-stick baking spray and set aside.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In a 4 cup liquid measuring cup add vegetable oil, vinegar, instant coffee, vanilla extract and hot water and whisk to combine. Add the wet ingredients to the dry ingredients and whisk until just combined. A few lumps are okay. Divide batter between prepared cake pans and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
3. Let cakes cool in their pans for 5 minutes on a cooling rack. Then invert onto the cooling rack to cool completely.

FROSTING

1. In a large saucepan over medium heat, melt butter. Add in sugar, cocoa and salt. Stir to combine. Mixture will be grainy.
2. In a 4 cup liquid measuring cup, add heavy cream, sour cream and instant coffee and whisk until smooth. Reduce the heat to medium-low and slowly add the cream mixture to the chocolate and stir to combine. Cook until the sugar has dissolved and the mixture is smooth, about 8 minutes. Do not boil.
3. Remove from the heat and stir in vanilla extract. Let frosting cool at room temperature until spreadable, about 2 to 3 hours.

ASSEMBLE

1. Trim off cake domes that may have formed during baking to create a flat and even surface on each of the cake layers. Place one of the cake layers (cut side up) on a serving plate and spread about ¾ cup frosting on top. Leave about ½-inch from the edge free of frosting. Place second cake layer on top (cut side down) and spread remaining frosting on top and down the sides of the cake. Enjoy.