Sour Cream Mocha Cake

adapted from a recipe by Joseph Moran
Serves 12

I’ve had this recipe in my files for quite some time. I got it from a friend, Joseph Moran, who’s fanatical about perfecting a dish. I’m not exactly sure where he got the inspiration for this incredibly intense and moist cake, but I do remember him spending months fiddling with the proportions of butter, cream, eggs, and flour.

The cake requires unsweetened chocolate, chocolate extract, and instant espresso, so it’s a very “adult” dessert. Some friends have complained they get a caffeine buzz if they eat it before going to bed. So? You can make it with decaffeinated espresso; the flavor isn’t affected.—David Leite

convert Ingredients
For the cake
2 cups granulated sugar
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
4 ounces unsweetened chocolate, grated
5 teaspoons instant coffee, dissolved in 1 cup of hot water
1/2 cup sour cream
1/4 cup canola oil
1/4 cup unsalted butter, melted
2 teaspoons vanilla extract
1 teaspoon chocolate extract
2 large eggs at room temperature, beaten

For the frosting
1/4 cup instant coffee
4 1/2 teaspoons water
8 tablespoons unsalted butter, room temperature
1 1/4 cups confectioner’s sugar
3/4 cup plus 2 tablespoons heavy cream

Method
Make the cake
1. Preheat oven to 350°F (175°C) [325°F (160°C) if using non-stick pans]. Grease two 8-inch cake pans and line the bottoms with parchment paper. Grease again and flour.
2. In the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar, flour, baking soda, and salt.

3. Melt the chocolate in a microwave on medium until just melted. (Alternatively, you can melt the chocolate in a pan set over another pot filled with an inch of simmering water. But make sure no water splashes into the chocolate or it’ll seize and become grainy.) Set aside to cool.

4. In a medium-size bowl, blend the hot coffee, sour cream, canola oil, butter, and chocolate and vanilla extracts. Add the coffee-sour cream mixture to the dry ingredients and mix on low until just blended, about 30 seconds. Add the eggs, one at a time, and beat on medium until smooth. Add the melted chocolate and beat until the batter is uniform in color, about 15 seconds. The batter will be thin.

5. Divide the batter evenly between the two pans and bake for 30 to 40 minutes or until a tester comes out clean.

Make the frosting
1. Dissolve the coffee in the water. Place the coffee mixture, butter, sugar, and heavy cream in a food processor. Process the mixture until light and fluffy, about 5 minutes.
2. Transfer the frosting to the bowl of a stand mixer and, using a paddle attachment, beat on medium-high speed for 15 to 20 minutes. Frost the cake within an hour or the frosting will need re-whipping.

Recipe © 1999 by Joseph Moran. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.