3/4 glasses generally useful flour
1 glass dull cocoa powder, (for example, Hershey’s® Special Dark), filtered
2 teaspoons heating pop
1 teaspoon heating powder
3/4 teaspoon salt
1 glass immovably pressed dark coloured sugar
1/2 glass white sugar
1/2 glass unsalted spread, relaxed
2 expansive eggs, at room temperature
2 teaspoons vanilla concentrate
1 glass emphatically prepared espresso, cooled to room temperature
1 container sharp cream
1 container unsalted spread, mollified
4 containers filtered powdered sugar
1/2 teaspoons vanilla concentrate
1/4 teaspoon salt
1 tablespoon overwhelming cream, or more as required
1 tablespoon pink sprinkles, or as required
1 tablespoon pink sanding sugar, or as required (discretionary)
Prep– 45 m Cook- Ready In–
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
- Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
- Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not over mix. Divide batter between the cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
- Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add cream. Beat frosting on medium speed until light and fluffy, about few minutes. Add more cream if needed to reach a spreadable consistency.
- Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
- Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
- Keep cake refrigerated until ready to serve.