Decorating Chocolate Cake



1 ½ cups (285g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (15 ml) pure vanilla extract
½ cup (118 ml) light sour cream
2 cups (280g) all-purpose flour
½ cup (55 g) natural unsweetened cocoa powder
1 tablespoon (5g) espresso powder (optional)
2 ½ teaspoons (9 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (5 g) salt
1 ¼ cup (355 ml) coffee

3 cups (689g) unsalted butter
1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed)
9–10 (1171 g) cups powdered sugar
3–4 tablespoons (44-58ml) heavy whipping cream
1 tablespoons (15ml) Rodelle pure vanilla extract
Pinch of salt

2 ounces (56g) dark chocolate
6 tablespoons (88ml) heavy whipping cream


Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.

In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.

Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.


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