Horseradish Grill’s Chocolate Cake

2 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
4 ounces unsweetened chocolate — cut into 1/4 inch pieces

1 cup double-strength brewed coffee — Hot
2 large eggs — room temperature
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup sour cream

Chocolate Butter Frosting:
1 cup heavy whipping cream
8 tablespoons unsalted butter
1/3 cup sugar
1/4 teaspoon salt
16 ounces semisweet chocolate, cut into 1/4 inch pieces

1/4 cup double-strength brewed coffee
1 teaspoon vanilla

Butter two 9-inch round cake pans, 2 inches deep, and line with parchment or wax paper

Preheat oven to 325 degrees

In mixing bowl, stir together the sugar, flour, salt, and baking soda and set aside.

Place the cut-up chocolate in a bowl and pour the hot coffee over it. Let stand while the chocolate melts andyou are preparing other ingredients.

In a large mixing bowl, whisk the eggs until liquid, then whisk in the oil, vanilla, and sour cream, one at a time.

Whisk the chocolate and coffee mixture smooth and scrape it into the egg mixture; whisk smooth.

Use a rubber spatula to fold a third of the flour mixture into the chocolate batter. Repeat until all dry ingredients are incorporated.

Divide the batter between the prepared pans and smooth the tops. Bake about 30 mintues, or until well risen and a toothpick inserted in the center emerges clean. Cool ckes in pans on racks for 5 minutes then invert, peel off paper, and invert again onto racks to cool right side up.

To make the frosting, combine the cream, butter, sugar, and salt in a saucepan and bring to a simmer over low heat. Remove from heat and whisk once to make sure butter is melted, then add chocolate. Shake pan to make sure all the chocolate is covered, then allow to stand 5 minutes. Whisk frosting smooth and whisk in coffee and vanilla. Scrape the frosting into a bowl and chill it until it is of spreading consistency. Be careful not to leave it in the refrigerator too long, or it will set very hard. If it does, divide the hardened filling into 8 or 10 pieces and stir in a bowl over warm water to spreading consistency.

Source:
“Chocolate Cookbook”