Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) dark cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 1/2 tsp (7g) baking powder
  • 1 1/2 tsp (7g) baking soda
  • 1 tsp (6g) fine sea salt
  • 3 large (150g) eggs
  • 1 cup (240ml) full-fat sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) boiling water
  • 1 tsp (2g) espresso powder
  • 12 oz (340g) dark chocolate (60% cocoa or higher)
  • 1 cup (240ml) heavy cream
  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (120ml) water
  • 1/2 cup (100g) sugar
  • 1 tsp (2g) instant espresso powder

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of two 8 inch round cake pans with parchment paper.
  2. Whisk together the all purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Note: Sift the cocoa if it looks lumpy
  3. Beat in the eggs, sour cream, vegetable oil, and vanilla extract until the mixture is smooth.
  4. Slowly stir in the boiling water mixed with espresso powder until fully incorporated. Note: The batter will look very thin, this is normal
  5. Divide the batter evenly between the two pans and bake for 30-35 minutes until a toothpick inserted in the center emerges with a few moist crumbs. Cool completely.
  6. Combine water, sugar, and espresso powder in a small pot. Simmer until the sugar dissolves, then let the syrup cool.
  7. Bring heavy cream to a gentle simmer over medium heat, ensuring it does not reach a full boil.
  8. Pour the hot cream over finely chopped dark chocolate. Let sit for a few minutes, then stir in room temperature butter until a glossy emulsion forms.
  9. Assemble the cake by layering the cooled sponges with the ganache and brushing with espresso simple syrup. Chill for 2 hours to set the glaze.