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

1. Allow eggs (large) 2, sour cream 180 g, and buttermilk 120 ml to reach room temperature.
2. Preheat oven to 177 C.
3. Grease three 9 in cake pans, using baking paper rounds.

Method

1. 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.
2. 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.
3. Add dry ingredients to stand mixer, along with hot coffee 120 ml. Beat until combined.
4. Divide the batter between the three pans (approximately 408 g per pan).
5. Bake for 19-21 minutes.
6. Remove cakes from the oven, and allow to cool for 30 minutes.
7. Turn out onto a cooling rack and cut cakes to size.