Dark & Dreamy Chocolate Fudge Layer Cake
"3 layers of moist, dark-as-night chocolate "midnight "cake layers filled and frosted with a glossy, creamy and super-dark fudge frosting...."
INGREDIENTS
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2 1/4 cups (285 g) all-purpose flour
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2 1/4 cups (450 g) superfine sugar (regular granulated sugar will work as well)
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1 cup (120 g) "black" unsweetened cocoa powder (I used Guittard Noir)
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1 tablespoon baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1 1/2 cups (360 ml) buttermilk, room temperature
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1 cup (240 ml) hot coffee
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3/4 cup (180 ml) vegetable oil
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2 teaspoons pure vanilla extract (I used Nielsen-Massey)
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3 eggs, room temperature
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2 1/4 cups (510 g) unsalted butter, softened
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3/4 cup (90 g) confectioners' sugar
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3/4 cup (90 g) premium dark (preferably black) cocoa powder (I used Guittard Noir)
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1/2 cup (120 ml) hot water
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1/2 cup (120 ml) sour cream
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1 1/2 teaspoons pure vanilla extract (I used Nielsen-Massey)
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Generous pinch of salt
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15 ounces (425 g) premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
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Handful of your favourite sprinkles (I used a mix of these sequins, these nonpareils and these edible silver stars)
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You will also need:
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6" pastry comb (I used this one)
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1 large pastry bag, disposable or reusable
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Large plain round pastry tip (I use Ateco #809)
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