Description
This rich, moist chocolate cake features a fudgy texture and deep cocoa flavor enhanced by sour cream and hot coffee. A perfect balance of tender crumb and intense chocolate taste ideal for any occasion.
Ingredients
1 ¾ cups (250g) all-purpose flour
⅔ cup (56g) cocoa powder (Dutch-process or natural)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (200g) granulated sugar
½ cup (110g) packed light brown sugar
¾ teaspoon salt
2 large eggs
½ cup (120ml) vegetable oil
¾ cup (180ml) full-fat sour cream
1 teaspoon (5ml) pure vanilla extract
1 cup (240ml) hot coffee
1 batch of The BEST Chocolate Frosting (recipe linked below)
Instructions
Preheat oven to 350°F (175°C) and grease two 8-inch round pans with parchment paper
Brew 1 cup of hot coffee (1 tbsp instant coffee + boiling water)
In a large bowl, sift then whisk flour, cocoa powder, baking powder, baking soda, both sugars, and salt
In another bowl, whisk eggs, oil, sour cream, and vanilla extract until smooth
Create a well in the dry ingredients and add the wet mixture; blend until just combined
Gradually pour in hot coffee, mixing until smooth and thin
Divide batter evenly between pans, tap to release air bubbles
Bake for 30-33 minutes until a skewer comes out clean
Cool in pans 15 minutes, then invert onto wire racks and frost once completely cooled
Notes
For maximum moisture, use very hot coffee (right off the brewer)
Rotate pans halfway through baking for even rise
Add chocolate chips or nuts for extra texture if desired
- Prep Time: 15
- Cook Time: 30
- Category: Featured
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg