Childhood Chocolate Cake with Chocolate Frosting

A moist, nostalgic chocolate layer cake made tangy with sour cream and a hint of bourbon, finished with rich chocolate buttercream.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup sour cream
• 1 cup brewed coffee, cooled
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 3 cups confectioners’ sugar (for frosting)
• 3/4 cup cocoa powder (for frosting)
• 1/4 cup heavy cream (for frosting)

Directions

1. Preheat the oven to 350 degrees F and butter and flour two 9-inch round pans.
2. Whisk the flour, 3/4 cup cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
3. In another bowl, whisk the sour cream, coffee, oil, eggs, vanilla, and bourbon, then stir into the dry ingredients until smooth.
4. Divide between the pans and bake until a tester comes out clean, 30 to 35 minutes. Cool completely.
5. Make the frosting: beat the butter until fluffy, then add the confectioners’ sugar, 3/4 cup cocoa, and cream and beat until smooth and spreadable.
6. Stack and frost the layers, covering the top and sides.

Notes

Adapted from Alex Guarnaschelli’s childhood chocolate cake; the coffee and bourbon deepen the chocolate flavor.