• Preheat oven to 325℉ (160℃) | 140℃ Fan Convection. Prepare three 6-inch cake pans with a light coating of baking oil spray and line the bottoms with parchment paper.

Rye Chocolate Coffee Cake

• In a medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and velvety.
  133 grams granulated sugar, 67 grams dark or light brown sugar, 2 large eggs, 120 grams/ml sunflower seed oil or neutral oil, 2 teaspoons vanilla bean paste or pure vanilla extract
• Whisk together the all purpose flour, rye flour, cocoa powder, *optional espresso powder, baking powder, baking soda, and salt in a large bowl.
  125 grams all purpose flour, 64 grams rye flour, 30 grams dutch processed cocoa powder, 2 teaspoons instant espresso powder, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
• Pour the wet ingredients into the flour mixture. Using a silicone spatula stir the wet ingredients into the flour mixture to create a thick paste like consistency.
• Switch back to the whisk and pour in the hot coffee. Stir slowly to mix in the coffee and thin the batter until smooth.
  120 grams/ml strong brewed coffee
• Add in the sour cream and whisk until there are no more white streaks.
  120 grams sour cream
• Divide the batter evenly between the three pans. Weigh the batter to be exact for even cake layers.
• Bake the cake layers on the middle oven rack for 35-38 minutes. Cakes are baked when the sides pull away from the pan, a toothpick inserted into the center comes out clean and the cake springs back when gently pressed with finger tip. *Check cakes at the 30-minute mark as all ovens bake differently.
• Place cake pans on wire rack to cool for 15 minutes before removing and placing cake layers directly onto wire rack to cool completely.

Chocolate Cream Cheese Frosting

• In a large bowl beat softened butter and cream cheese together until smooth with a handheld electric mixer.
  113 grams unsalted butter, 113 grams full fat cream cheese
• Add the honey, vanilla, and half the powdered sugar. Mix on low speed until smooth.
  1 teaspoon honey, 1 teaspoon vanilla bean paste or pure vanilla extract
• Mix in the cocoa powder, espresso powder, and remaining powdered sugar until smooth. Scrape sides and bottom of the bowl with a spatula as needed to make sure everything is well mixed.
  220 grams confectioners sugar, 50 grams dutch processed cocoa powder, 1/2 teaspoon espresso powder
• Mix in salt, then taste frosting and add more if needed.
  1/4 teaspoon fine sea salt

Assemble Cake

• Remove parchment paper from the bottom of each cake layer.
• Place one cake layer on serving plate, spoon and spread frosting across the top. Repeat with remaining two cake layers.
• Leave cake sides bare or spread remaining frosting along the sides. smooth frosting with an offset spatula or bench scraper.