Rich Chocolate Cake with Chocolate Fudge Frosting

• cup all-purpose flour
• cup unsweetened cocoa powder
• 1 tsp baking soda
• tsp baking powder
• tsp salt
• cup unsalted butter
• cup dark chocolate
• ⅓ cup milk
• cup white granulated sugar
• tbsp instant coffee powder
• ⅓ cup unflavoured vegetable oil
• 2 tsp vanilla extract
• 3 large eggs
• cup hot water
• 1 cup heavy cream
• 4 tsp unsweetened cocoa powder
• cup dark chocolate
• 1 cup unsalted butter
• cup powdered sugar
• tsp instant coffee powder
• tsp salt
• 2 tsp vanilla extract

Preparation

1. Step 1

   0:25
   Preheat oven to 350°F (180°C). Grease two 8-inch cake tins and line the bottoms with parchment paper.
2. Step 2

   0:52
   Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk or mix with a fork until well combined and set aside.
3. Step 3

   1:21
   In a large mixing bowl, combine the unsalted butter and dark chocolate. Melt in the microwave in 30-second bursts, stirring between each, until smooth. Do not overheat.
4. Step 4

   1:58
   Add the cold milk to the melted chocolate mixture and whisk until well combined.
5. Step 5

   2:10
   Add the white granulated sugar, instant coffee powder, unflavoured vegetable oil, vanilla extract, and room-temperature eggs. Whisk until well combined.
6. Step 6

   2:40
   Add the sifted dry ingredients and mix until just combined and smooth, avoiding overmixing.
7. Step 7

   2:54
   Add the hot water and mix until the batter is smooth, again avoiding overmixing.
8. Step 8

   3:12
   Evenly divide the batter between the two prepared cake tins. Tap the tins lightly on the counter to remove large air bubbles.
9. Step 9

   3:30
   Bake for 38 to 40 minutes or until a toothpick comes out clean with a few moist crumbs. Do not open the oven too early to avoid sinking.
10. Step 10

    4:00
    Cool the cakes in the tins for about 20 minutes, then run a knife around the edges, turn out onto a wire rack, and cool completely.
11. Step 11

    5:01
    To make the frosting, heat the heavy cream in a large saucepan over medium heat until small bubbles form around the edges. Do not boil.
12. Step 12

    5:20
    Reduce heat to low. Add the dark chocolate, unsalted butter, powdered sugar, instant coffee powder, salt, unsweetened cocoa powder, and vanilla extract. Stir gently until everything is melted and smooth. Remove from heat immediately.
13. Step 13

    6:10
    Strain the frosting to remove any lumps. Cover with cling wrap pressed directly on the surface and refrigerate for about 2 hours until set and silky smooth.
14. Step 14

    6:48
    Once the cake layers are completely cool, trim the tops if needed to level them. Place the first layer on a cake stand and spread a generous amount of frosting on top. Add the second layer, spread more frosting on top, and cover the sides. Smooth with a cake scraper and offset spatula.
15. Step 15

    7:37
    Transfer remaining frosting to a piping bag fitted with a 1M tip and pipe swirls on top of the cake.