Ingredients
Units
Scale
Chocolate Cake
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 3 Large Eggs, at room temperature
- 2 1/2 Teaspoons Pure Vanilla Extract
- 6oz (3/4 Cup) Vegetable Oil
- 8oz (1 Cup) Sour Cream
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 90 grams (3/4 Cup) Dutch Process Cocoa Powder ( I use Rodelle Dutch Cocoa Powder or Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 8oz (1 Cup) Hot Coffee*
Frosting
Instructions
- Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the sugar, eggs, vanilla, oil, and sour cream and mix until fully combined.
- Place a large fine mesh sieve over the bowl of wet ingredients and sift together the flour, cocoa powder, baking soda, salt, and baking powder.
- Gently stir in the dry ingredients, and mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
- Bake for 33-38 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
- While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days. The cake is best enjoyed at room temperature.
Notes
*The cake does not taste like coffee, coffee just enhances the chocolate flavor.
Making ahead: This cake stays very moist so you can easily make the cake the day before you want to serve it. Cover the cake with plastic wrap tightly and store in the refrigerator. Make sure to take the cake out of the refrigerator at least 30 minutes before serving, as the cake tastes best at room temperature, not chilled.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
