- 3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla
- 1 cup coffee
- 1 cup water
- 2 large egg whites
- 1 cup granulated sugar
- 2 1/2 tablespoons of water
- 1/4 teaspoon of cream of tartar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
Make the cake
- Prepare a 9″ cake pan (I used a springform pan) with cake spray or butter and parchment.
- Preheat the oven to 350F.
- Whisk together the dry ingredients – your flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer, mix oil, coffee, vinegar, water and sugar.
- Add the wet ingredients and mix to combine. Pour into your pan and bake until the top is springy, about 35-40 minutes.
- After 5 minutes out of the oven, cool the cakes on a wire rack – or better yet, freeze them wrapped in saran wrap for a few hours – before frosting.
Make the frosting
- Prepare a water bath — fill a medium pot with about 3 inches of water and bring to a low boil.
- Place all your frosting ingredients in the bowl of a KitchenAid mixer (or a metal bowl if you don’t have a KitchenAid). Afix a candy thermometer to your bowl. Place atop the water. Whisk the mixture constantly until it reads 160F — the mixture will be bubbly and the sugar will have dissolved.
- Cover your hand with a pothandle and transfer to your stand mixer with a whisk attachment. Mix on high for 4 minutes, until very fluffy with stiff peaks.
- Spread onto your cooled cake and top with sprinkles.
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