Sour Cream Mocha Cake - Instructions Continued
4. Whisk together the hot expresso, sour cream, canola oil, butter, and vanilla and
chocolate extracts in a medium bowl. Pour this coffee-sour cream brew into the dry
ingredients in the stand mixer and mix on low until just blended, about 30 seconds.
Slowly drizzle in the beaten eggs and mix on medium until smooth. Plop the melted
chocolate into the bowl and beat until the batter is uniform in color, about 15
seconds. The batter will be thin, but that's how it should be.
5. Divide the batter evenly between the 2 pans and bake for 30 to 40 minutes, until a
tester comes out clean. Transfer the cakes to a wire rack to cool for 10 minutes. Run
a sharp knife around the edge of each cake and invert them onto another rack to cool
Make the mocha frosting:
6. Dissolve the coffee granules in the water. Pour the coffee mixture into a food