Ingredients:
For the cake:
-2 cups all purpose flour, plus more for the pan
-½ cup canola oil, plus more for the pan
-2 cups sugar
-3 oz semi sweet chocolate
-¾ cup sour cream
-1 tbsp instant coffee
-1 cup unsweetened black cocoa powder
-1 ½ cups hot water
-3 eggs
-1 tsp vanilla
-½ tsp baking powder
-¾ tsp baking soda
-1 tsp salt
For the frosting:
-1 ½ cups sugar
-1 ½ cups whole milk
-3 eggs
-2 ½ sticks butter, softened
-¾ cups unsweetened cocoa
-3 tbsp cornstarch
-3 oz semi sweet chocolate
-¼ tsp salt
Directions:
1. Grease and flour 2 cake pans
2. Preheat oven to 350 degrees
3. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bow
4. In a separate medium bowl, combine the chocolate and instant coffee. Pour in the hot water
5. Let this mixture sit for 5 minutes, then whisk until smooth
6. Combine the sour cream, canola oil and vanilla in a liquid measuring cup
7. Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, about 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture. Add in the flour in batches, alternating with the wet ingredients until mixed.
8. Fills pans with equal parts of the batter
9. Bake for approximately 40 minutes. Let cool
10. In a separate bowl, whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth
11. Heat the remaining 1 1/4 cups milk in a separate saucepan over medium heat until it just starts to warm
12. Carefully and slowly whisk the milk into the egg mixture, then pour the entire mixture into the pan
13. Bring to a boil, whisking constantly. The chocolate will become very thick very fast, make sure you keep whisking constantly. Then remove from the heat
14. Refrigerate the chocolate in the fridge for a few hours covered
15. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, approximately 4-6 minutes
16. Put the 3oz of chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool until just a little warm
17. Stir refrigerated chocolate mixture. Add the chocolate mixture to the butter, beating continuously, then add melted chocolate. Beat until fluffy
18. Place 1 of the cakes on a cake plate and frost the top. Then place the second cake on top and frost top and sides
Notes:
I got my black chocolate cocoa powder on amazon (I bought the Cocoa Trader brand).