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Dark & Dreamy Chocolate Fudge Layer Cake

Rosie @ Sweetapolita
  • minutes
  • Serves

INGREDIENTS

2 1/4 cups

all-purpose flour

2 1/4 cups

superfine sugar (regular granulated sugar will work as well)

1 cup

"black" unsweetened cocoa powder (I used Guittard Noir)

1 tbsp

baking soda

1 1/2 tsp

baking powder

1 tsp

salt

1 1/2 cups

buttermilk, room temperature

1 cup

hot coffee

3/4 cup

vegetable oil

2 tsp

pure vanilla extract (I used Nielsen-Massey)

3

eggs (room temperature)

2 1/4 cups

unsalted butter, softened

1 1/2 cups

confectioners' sugar

3/4 cup

premium dark (preferably black) cocoa powder (I used Guittard Noir)

1/2 cup

hot water

1/2 cup

sour cream

1 1/2 tsp

pure vanilla extract (I used Nielsen-Massey)

Generous pinch of salt

10 oz

premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)

your favourite sprinkles (I used a mix of these sequins, these nonpareils and these edible silver stars)

You will also need:

6

" pastry comb (I used this one)

1

large pastry bag (disposable or reusable)

Large plain round pastry tip (I use Ateco #809)