Ingredients
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1 cup butter (cut into pieces, can use half butter and half margarine)
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1 cup brewed strong coffee (hot or cold)
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1/4 cup sifted unsweetened cocoa powder
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2 cups white sugar, plus
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2 tablespoons white sugar
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2 cups flour
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1/2 teaspoon salt
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1 teaspoon baking soda
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2 large eggs
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3/4 cup sour cream
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3 teaspoons vanilla
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1 cup mini chocolate chip (can use a little more if desired)
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1/2 cup butter or 1/2 cup margarine, softened
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2 2/3 cups confectioners' sugar
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1/3 cup half-and-half cream or 1/3 cup unwhipped whipping cream
Instructions
- Set oven to 350°F (oven rack to second-lowest position).
- Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
- For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
- Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
- Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
- In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
- Mix in chocolate chips.
- Pour the batter into prepared jelly-roll pan.
- Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
- Cool cake completely before slicing.
- For the frosting; cream the butter in a medium bowl.
- Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
- Frost cooled cake.