Black forest cake
Chocolate cakes
Ingredients
- all-purpose flour, 219 g
- unsweetened cocoa powder, 65 g
- granulated sugar, 350 g
- baking soda, 2 tsp
- baking powder, 1 tsp
- salt, 1 tsp
- espresso powder, 2 tsp
- canola or vegetable oil, 120 ml
- eggs (large), 2
- sour cream, 180 g
- buttermilk, 120 ml
- pure vanilla extract, 2 tsp
- hot coffee, 120 ml
Preparation
- Allow eggs (large) 2, sour cream 180 g, and buttermilk 120 ml to reach room temperature.
- Preheat oven to 177 C.
- Grease three 9 in cake pans, using baking paper rounds.
Method
- Whisk all-purpose flour 219 g, unsweetened cocoa powder 65 g, granulated sugar 350 g, baking soda 2 tsp, baking powder 1 tsp, salt 1 tsp, and espresso powder 2 tsp in a bowl.
- Using a stand mixer with paddle attachments, beat the canola or vegetable oil 120 ml, eggs (large) 2, sour cream 180 g, buttermilk 120 ml, and pure vanilla extract 2 tsp until combined.
- Add dry ingredients to stand mixer, along with hot coffee 120 ml. Beat until combined.
- Divide the batter between the three pans (approximately 408 g per pan).
- Bake for 19-21 minutes.
- Remove cakes from the oven, and allow to cool for 30 minutes.
- Turn out onto a cooling rack and cut cakes to size.