In a large bowl whisk together the sugar, eggs, vanilla, oil, and sour cream mix until fully combined.

Mix Wet Ingredients and Sugar

Now for the dry ingredients, place a fine mesh sieve on top of the wet ingredients and sift in the flour, cocoa powder, baking soda, salt, and baking powder. Mix to just combine.

Add Dry Ingredients

Step 2

Add in the hot coffee and mix until evenly combined. Use a rubber spatula to scrape the bottom of the bowl to ensure everything is combined. The cake batter will be very thin.

Mix and add Coffee

Step 3

Pour evenly into the prepared pan. Bake for 22-25 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cake on a wire rack to cool completely.


Step 4

While cake is cooling prepare chocolate frosting. Wait to frost the cake until it is fully cooled.

Make the Frosting

Step 5

Spread on top of the cooled cake. Use the back of a spoon to create a swirly design. Store leftovers in an airtight container at room temperature for up to 4 days.

Frost the Cake

Step 6