Moist Chocolate Cake

1. Preheat oven to 350F/180C and grease a 9-inch pan. Set aside.
2. In a large bowl mix together the sugar, eggs, vanilla, oil, and sour cream mix until fully combined. Place a fine mesh sieve on top of the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.
3. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into the prepared pan.
4. Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set the cake on a wire rack to cool completely.
5. While the cake is cooling prepare chocolate frosting. Wait to frost the cake until it is fully cooled.

Assembly

1. Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.
2. In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.
3. Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.
4. Spread on top of the cooled cake. Use the back of a spoon to create a swirly design. Store leftovers in an airtight container at room temperature for up to 4 days. If you live in a warm environment store the cake in the refrigerator but let it sit at room temperature for the ideal serving temperature.