Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
2 teaspoons espresso powder
Instructions
Step 1: Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: Add the sour cream, vegetable oil, eggs, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes.
Step 4: Dissolve the espresso powder in the boiling water and carefully stir it into the batter by hand until smooth (the batter will be thin).
Step 5: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
Notes
Using boiling water ‘blooms’ the cocoa for a deeper flavor. Do not overmix once the water is added.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
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