Dark Chocolate Cake

For the Dark Chocolate Cake:

367g (3+¼ sticks) unsalted butter

300g (1+½ cups) granulated sugar

220g (1 cup) brown sugar

5 large eggs

5 large egg yolks

180g dark chocolate, 65% – 70% cacao

86g (1 cup) unsweetened cocoa powder

240ml (1 cup) brewed coffee

120ml (1/2 cup) full-fat milk

250g (2cups) all-purpose flour

2 tsp baking soda

1 tsp baking powder

½ tsp fine sea salt

For the Dark Chocolate Sour Cream Frosting:

520g dark chocolate, 75%

480ml (2 cups) heavy cream

165g (3/4 cup) brown sugar

240g (1 cup) sour cream

To Make the Dark Chocolate Cake:

Preheat the oven to 350°F (180°C). Line three 8-inch (20cm) round cake pans with parchment paper, grease them with butter, and dust with cocoa powder.

Place chocolate and cocoa powder in a large heatproof bowl. Place the bowl over a pot of simmering water to create a double boiler, making sure that the bottom of the bowl does not touch the water. Let the chocolate melt, then pour in the hot coffee. Mix until the chocolate is melted, and let it cool slightly.

Using a handheld or stand mixer, beat butter and sugars until pale and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the eggs one at a time with the mixer on medium speed and beat until well combined.

Reduce the mixer speed to medium, pour in the chocolate mixture, then gradually add flour, baking powder, baking soda, and salt. Alternating with milk, then mix it well until no more lumps.

Pour the batter evenly into the prepared cake pans and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid over-baked.

Allow the cakes to cool in the pans for 10-15 minutes before inverting onto wire racks to cool completely.

To Make the Dark Chocolate Sour Cream Frosting:

Place the chocolate in a large heatproof bowl. Place it over a pot of simmering water to create a double boiler, stirring regularly until fully melted. Add in the room temperature heavy cream and all the remaining ingredients (except sour cream). Stir frequently until the mixture is smooth.

Remove from the heat, and let it cool to room temperature. Finally, add the sour cream and fold into the chocolate mixture. Set this mixture aside until it has thickened enough to spread and use it like a regular frosting.