Ingredients
1¾cupsall purpose flour,spoon & leveled
¾cupnatural cocoa powder,unsweetened
1¾cupsgranulated sugar
2tspbaking soda
1tspbaking powder
1tspsalt
2tspespresso powder,optional
½cupcanola or vegetable oil
2large eggs,at room temperature
¾cupfull fat sour cream,at room temperature
½cupbuttermilk,at room temperature
2tsppure vanilla extract
½cuphot water or coffee
12ozwhite chocolate bars,finely chopped
½cupheavy cream
1cupunsalted butter,softened to room temperature
4½cupsconfectioner’s sugar
¾cupcocoa powder,unsweetened, natural or dutch process
½cupheavy cream,or whole milk
1tbsplight corn syrup,or honey
2tsppure vanilla extract
⅛tspsalt
fresh raspberries and mint,optional garnish
Preparation
Preheat the oven to 350 degrees F and grease three round 9-inch cake pans. Set aside.
Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over white chocolate and stir until completely combined and chocolate has melted.
Cover and refrigerate until it’s thick and a spreadable consistency for about 1 to 2 hours.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed for about 2 minutes.
Add 4 cups of confectioners’ sugar, cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth.
Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the white chocolate ganache.
Top with 2nd layer and evenly cover the top with remaining ganache. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides.
Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing.
Cover leftover cake tightly and store in the refrigerator for 5 days.
