Super Decadent Chocolate Cake with Chocolate Fudge Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 4 1/4 oz Chocolate, unsweetened
  • 1 1/2 cups Cocoa powder, unsweetened
  • 4 cups Confectioners' sugar
  • 1 tsp Salt
  • 3 cups Sugar
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1 1/2 cups Coffee, strong hot

• Dairy

  • 1 stick 6 tablespoons unsalted butter, unsalted
  • 1/2 cup Butter
  • 1/2 cup Half and half
  • 1 1/2 cups Milk
  • 1/2 cup Sour cream

Found on bakerbynature.com

Ingredients

• For the Super Decadent Chocolate Cake:
• 4 cups all-purpose flour
• 3 cups sugar
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup sour cream
• ½ cup coconut oil
• 2 large eggs + 2 large egg yolks
• 1 stick + 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1 1/2 cups strong hot coffee
• For the Chocolate Fudge Frosting:
• 1/2 cup butter, cubed
• 4.25 ounces unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars - cheap and yum!)
• 4 cups confectioners sugar
• 1/2 cup half and half
• 2 teaspoons vanilla extract

Directions

• For the Super Decadent Chocolate Cake:
• Preheat oven to 350º (F). Prepare two 9-inch cake pans by spraying generously with baking spray or generously buttering and lightly flouring.
• Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk and sour cream to the flour mixture and mix together on medium speed until well combined. Reduce speed and add coconut oil, eggs, yolks, butter, and vanilla. Then, carefully, add hot coffee to the cake batter. Beat on medium-high speed until evenly combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for about 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• For the Chocolate Fudge Frosting:
• In a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat; cool for 5 minutes.
• In a large bowl, beat the confectioners sugar, half and half, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake.