American Mud Cake

cakepaperparty.com

Tina Clucas

1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved

7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely (I used Ghiradelli Twilight Delight)

2 cups (14 ounces, or 397 grams) granulated sugar

½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder (I recommend Cacao Barry Extra Brute or Pernigotti)

1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder

1 tablespoon (15 ml) vanilla extract

3 large eggs

2 cups (10 ounces, or 284 grams) all-purpose flour

1 teaspoon (5 grams) baking powder

1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)

½ teaspoon (4 grams) salt

subheading: For the Sour Cream Chocolate Frosting:

½ cup (4 ½ ounces, or 128 grams by weight) sour cream

½ cup (3 ½ ounces, or 100 grams) granulated sugar

½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup

1 tablespoon (15 ml) vanilla extract

1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened

1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder

4 cups (16 ounces, or 454 grams) powdered sugar

Directions at cakepaperparty.com

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