Cake recipe adapted from Epicurious' Mocha Rum Cake recipe. Frosting recipe adapted from Smitten Kitchen's recipe. Special order for artist & friend Dove Bradshaw. 

RECIPE

Ingredients: 

• 3 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 1/2 cups bittersweet chocolate, chopped
• 1 1/2 cups (3 sticks) unsalted butter
• 1/3 cup dark rum
• 2 cups strong coffee
• 2 1/2 cups of granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract

Chocolate Sour Cream Frosting

• 15 oz. semisweet chocolate, chopped
• 1 tsp. instant espresso
• 2 1/2 cups sour cream (room temp)
• 1/2 cup light corn syrup (to taste)
• 1 tsp. vanilla extract

Directions:

• Preheat the oven to 300 F
• Butter 2, 6-inch cake pans
• In a bowl, mix dry ingredients - flour, baking soda, and salt
• Put the chocolate and butter in a metal bowl and melt it over a bot with simmering water, stirring until smooth. Remove from heat.
• Over the chocolate butter mixture, stir in coffee, rum, and sugar.
• Using an electric mixer, beat in 1/3 of the dry ingredients, repeat until all the dry ingredients are mixed in.
• Beat in eggs and vanilla until the batter is well combined.
• Pour batter into prepared pans and bake for about 90 minutes or until the tester comes out clean.
• While cake is baking, start on the frosting. Put the chocolate and espresso in a heatproof bowl and melt over simmering water. Stir until chocolate is melted. Remove from heat and let it cool.
• Whisk sour cream, corn syrup, and vanilla extract until combined. Slowly add the warm chocolate and stir quickly until the mixture is uniform.
• Let it cool in the fridge until it reaches the desired spreadable consistency. About 30 minutes.
• Remove cake pan from the oven and let it cool.
• Once cake is cooled, frost with Chocolate Sour Cream Frosting.
• Apply #ChefanieSheet & enjoy!

Active Time: 45 minutes, Total Time: 2 hours 15 minutes