Clint Black's Cowboy Coffee adds a rich coffee flavor to the sweet chocolate layers and smooth cream cheese frosting. This irresistible cake is chocoholic approved and can be best enjoyed while watching Talking In Circles with Clint Black on Circle TV.
3/4cuphot brewed coffee Clint Black's Cowboy Coffee is recommended for best results
3/4cupcanola oil
3/4cupsour cream
4largeeggs
1tspvanilla extract
2cupsall-purpose flour
2cupsgranulated sugar
1/4cupDutch-process cocoa blend
1tspkosher salt
1tspbaking soda
1/2tspbaking powder
Chocolate-Cream Cheese Frosting
2(8 oz)pkgs cream cheesesoftened
1(8 oz)cup unsalted butter softened
2tspvanilla extract
1(32 oz)pkg powdered sugar
1/2cupunsweetened cocoa
Pinchkosher salt
Instructions
Preheat oven to 350°F. Lightly coat 3 (9-inch) round cake pans with baking spray.
Combine chocolate chips and hot coffee in a medium bowl; let stand for 2 minutes. Stir until chocolate is melted, about 1 minute. Whisk in oil, sour cream, eggs, and vanilla until smooth.
Stir together flour, sugar, cocoa, salt, baking soda, and baking powder in a large bowl. Stir in wet ingredients. Divide batter evenly among prepared pans (about 2 cups per pan).
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans 10 minutes. Invert cake layers onto wire racks, and let cool completely, about 1 hour.
Chocolate-Cream Cheese Frosting
Beat cream cheese, butter, and vanilla with a stand mixer fitted with the paddle attachment on medium speed until creamy, 2 to 3 minutes.
Whisk together powdered sugar, cocoa, and salt in a medium bowl. Gradually add to cream cheese mixture, beating on low speed just until blended after each addition. Increase speed to medium, and beat until light and fluffy, 1 to 2 minutes.
Spread frosting between layers and on top of cake. Spread a thin layer of frosting on sides of cake, smoothing with a spatula. Chill cake 30 minutes.
Spread an additional layer of frosting on top and sides of cake.