Victorian Chocolate Cake

• 3 c all purpose flour
• 2 c sugar
• 1/2 c unsweetened cocoa powder
• 2 t baking soda
• 1 t salt
• 2 c hot water
• 3/4 c vegetable oil
• 2 T white vinegar
• 1 t instant coffee granules
• 1 T vanilla extract
• Glossy Chocolate icing
• 1/4 lb unsalted butter
• 1 1/2 cups sugar
• 1 1/4 cup unsweetened cocoa powder
• pinch of salt
• 1 1/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 t instant coffee granules
• 2 t vanilla extract

1. Preheat oven to 350 degrees with rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.
2. Whisk together flour sugar, cocoa, baking soda and salt in a large mixing bowl.
3. Combine water, oi, vinegar instant coffee and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined - a few lumps are OK. Divide batter between pans then bake until a toothpick inserted in the center comes out clean. 35-40 minutes. Cool cakes on a rack for 15 minutes then invert them onto the rack. Leave cakes upside down(this flattens domed cakes) to cool completely.
4. FROSTING
5. Melt butter in large saucepan over medium heat.
6. Stir in sugar cocoa and salt. Mixture will be thick and grainy.
7. Combine heavy cream, sour cream and instant coffee in a large measuring cup mixing until smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch. 6-8 minutes. Do not boil.
8. Off heat, add vanilla. Cool icing at room temperature until spreadable2-3 hours.

flour, sugar, cocoa, baking soda, salt, water, vegetable oil, t, coffee granules, t, chocolate icing, unsalted butter, sugar, cocoa, salt, heavy whipping cream, sour cream, coffee granules, vanilla

Taken from www.epicurious.com/recipes/member/views/victorian-chocolate-cake-50133271 (may not work)