The Estate Bakery

Dark Chocolate Cake with Fluffy White Frosting

Name: Dark Chocolate Cake with Fluffy White Frosting
Total time: 30 min
Ingredients: 3 cups unbleached all-purpose flour; ½ teaspoon table salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup unsweetened cocoa powder; 1 cup hot coffee; 1 cup sour cream; 1 ½ cups butter, 3 sticks; 2 ¼ cups granulated sugar; 4 large eggs; 2 teaspoons black walnut extract; 1 ½ cups granulated sugar; 5 large egg whites; 1 tablespoon corn syrup; 1 teaspoon pure vanilla extract

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The Strategy:

Indulge your sweet tooth with this rich, dark chocolate cake infused with hot coffee and sour cream for an incredibly moist crumb. Frosted with a fluffy white icing, the contrast between the deep chocolate and sweet frosting makes for a stunning dessert. It's a classic, show-stopping cake that is perfect for birthdays, anniversaries, or any sweet celebration.

Serves: 12 | Total Time: 30 minutes till it's ready, plus 50 minutes to bake

Ingredients

Dry Ingredients

3 cups unbleached all-purpose flour
½ teaspoon table salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened cocoa powder

Wet Ingredients

1 cup hot coffee
1 cup sour cream
1 ½ cups butter, 3 sticks
2 ¼ cups granulated sugar
4 large eggs
2 teaspoons black walnut extract

Fluffy Frosting

1 ½ cups granulated sugar
5 large egg whites
1 tablespoon corn syrup
1 teaspoon pure vanilla extract

Raw cooking ingredients for Dark Chocolate Cake with Fluffy White Frosting arranged beautifully on a clean kitchen counter.

Instructions

Make pans and batter

Preheat the oven to 350°.
Coat the bottom of two (9-inch) round cake pans with vegetable oil spray.
Cut out two circles of parchment paper to fit into the bottom of each pan.
Coat the parchment paper with spray.
Whisk together the flour, salt, baking powder and baking soda in a bowl.
Whisk together the cocoa powder, hot coffee and sour cream in a separate bowl. Use an electric mixer to combine the butter and sugar until creamy.
Stir in the eggs, one at a time.
Stir in the flour in three additions alternating with the liquid ingredients.
Stir in the black walnut extract.

Bake and cool

Divide the batter between the two pans.
Bake until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes.
Transfer the cakes to a wire rack and cool completely.

Fluffy Frosting

Whisk together the sugar, egg whites and corn syrup in the top of a double boiler over simmering water until the sugar is dissolved and the mixture is frothy, about 5 minutes.
Remove from the heat.
Pour into the bowl of an electric mixer.
Beat on high until fluffy peaks form, about 5 minutes more.
Stir in vanilla.
Transfer one cake to a platter. Use a serrated knife to split the cake horizontally.
Remove the top half.
Spread the frosting onto the first half.
Layer with second half and frost.
Cut the second cake in half horizontally and continue layering and spreading with frosting. Frost the top and sides of the cake.

Home cook prepared steps for assembling and cooking Dark Chocolate Cake with Fluffy White Frosting.

The full recipe lives in the Vault

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Gotta Have Gadgets

I prefer to use a double boiler insert for melting chocolate over simmering water. It fits nicely into the pot without touching the water. If you prefer to buy a two-piece set, you shouldn't have any problem finding one that does the job. In a pinch, you can take an oven safe bowl and place it over any pot with simmering water, or you can melt chocolate in a microwave on the lowest setting. Remember to stir often, in all cases, so that the chocolate doesn't burn.

The Heart of the Table

Bringing a grand chocolate cake to the table is the ultimate grand finale, instantly lighting up the room with excitement and sweet anticipation. Slicing this moist, rich cake to share with loved ones creates a joyful atmosphere of celebration and sweet memories.

An appetizing, fresh serving of cooked Dark Chocolate Cake with Fluffy White Frosting displayed beautifully on a styled dining table.

The Art of the Host

a large, hand-thrown ceramic serving platter with an organic rim
a solid copper balloon whisk to perfectly aerate ingredients
a wide, copper-plated wire cooling rack to ensure perfect airflow
oatmeal-toned washed linen napkins
a high-heat silicone pastry brush with a natural beechwood handle
a seamless, high-heat resistant silicone spatula in a soft slate grey

Neighborly Grace

THE PRESENTATION: Place the cake on a tall glass pedestal stand in the center of the dessert table. Garnish the base of the cake with fresh raspberries and a light dusting of cocoa powder for a professional, elegant look.
THE POUR: Pair this decadent cake with a rich Ruby Port served at 60°F in a small dessert glass, or a cup of hot espresso. For a non-alcoholic option, offer a chilled glass of milk or a hot cocoa topped with whipped cream.
THE VIBE: Evening Dining Room. The sweet scent of chocolate and the happy chatter of dessert time set a celebratory, joyful mood.

Chef’s Recommendations

Coffee, Cocoa and Meringue: Toasted S’mores Cupcakes with Coffee-Enhanced Chocolate
Something Cold and Fruity: Frozen Strawberry and Avocado Cream with Coconut
The Coffee This Cake Is Built On: Irish Coffee & Mexican Hot Chocolate
A Scoop on the Side: Banana Pudding Ice Cream

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Dark Chocolate Cake with Fluffy White Frosting

Dark Chocolate Cake with Fluffy White Frosting

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps