Description
This moist and rich chocolate cake recipe delivers a deeply chocolaty flavor with a tender crumb, made with a perfect blend of cocoa powder, hot coffee, and sour cream. Ideal for any chocolate lover, it is enhanced by a luscious chocolate fudge frosting that makes it a decadent dessert for special occasions or everyday indulgence.
Ingredients
Dry Ingredients
- 1 ¾ cup (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder (preferably Dutch cocoa)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup (200g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ¾ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup (120ml) vegetable oil (sunflower oil preferred)
- ¾ cup (180ml) full fat sour cream
- 1 tsp (5ml) pure vanilla extract
- 1 cup (240ml) hot coffee (prepared with 1 tbsp instant coffee granules or 2 tsp espresso powder in boiling water)
For Frosting
- Chocolate Fudge Frosting (recipe not included here, but prepare while cake cools)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, dust them with flour, and line the bases with parchment paper rounds for easy removal.
- Prepare Hot Coffee: Brew 1 cup of hot coffee. If using instant coffee, dissolve 1 tablespoon instant coffee granules or 2 teaspoons espresso powder in 1 cup of just-boiled water. Set aside, keeping it hot as you prepare the batter.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl using a fine mesh sieve. Add the granulated sugar, brown sugar, and salt, then whisk to evenly blend and break up any lumps.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, full-fat sour cream, and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with an electric hand mixer on medium-low speed until blended. Alternatively, use a stand mixer with a whisk attachment or mix by hand with a whisk.
- Add Hot Coffee Gradually: Slowly add the hot coffee in two stages to the batter to avoid lumps. Mix gently until the batter is smooth and thin.
- Bake the Cake: Divide the batter evenly between the prepared pans. Tap the pans gently on the countertop to release air bubbles. Bake for 30-33 minutes until a skewer inserted in the center comes out clean and the cakes spring back when lightly pressed.
- Cool the Cakes: Remove the pans from the oven and place them on a wire rack to cool for 15 minutes. Run a knife or offset spatula around the edges, then invert the cakes onto the rack to cool completely.
- Prepare Frosting: While the cakes cool, prepare your preferred chocolate fudge frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread about ¾ cup of frosting evenly over the top. Place the second layer on top and frost the entire cake evenly, smoothing and decorating with an offset spatula as desired.
- Serve and Enjoy: Slice and serve this moist chocolate cake for a decadent treat that everyone will love.
Notes
- Ensure your coffee is hot when adding to the batter to help the cocoa bloom and intensify chocolate flavor.
- Using Dutch-processed cocoa powder provides a smoother, less acidic chocolate taste.
- The sour cream contributes to the moist texture and tender crumb.
- For best results, do not overbake to keep the cake moist.
- If you don't have instant coffee, strong brewed coffee can be used as a substitute.
- Allow the cake layers to cool completely before frosting to prevent melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
