Ingredients
For the Cake:
1¾ cups (250 g) all-purpose flour
⅔ cup (56 g) unsweetened cocoa powder (Dutch-process preferred)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (200 g) granulated sugar
½ cup (110 g) light brown sugar, packed
¾ teaspoon salt
2 large eggs, room temperature
½ cup (120 ml) vegetable oil (sunflower oil preferred)
¾ cup (180 ml) full-fat sour cream, room temperature
1 teaspoon (5 ml) pure vanilla extract
1 cup (240 ml) hot coffee (or hot water with 2 tsp espresso powder)
For the Frosting:
1 cup (230 g) unsalted butter, softened
3½ cups (420 g) powdered sugar
1 cup (85 g) unsweetened cocoa powder
½ cup (120 ml) heavy cream (add more if needed for consistency)
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and flour sides.
2. Prepare hot coffee or espresso water.
3. Sift flour, cocoa, baking powder, and baking soda. Whisk in both sugars and salt.
4. In a separate bowl, whisk eggs, oil, sour cream, and vanilla until smooth.
5. Mix wet into dry until just combined (thick batter).
6. Slowly add hot coffee in two additions; batter will thin out.
7. Divide into pans and bake 30–35 minutes, until a toothpick comes out clean.
8. Cool 15 minutes in pans, then transfer to wire racks.
9. For frosting, beat butter until creamy, then add powdered sugar and cocoa alternately with cream. Mix in vanilla and salt.
10. Frost cooled cake layers, stacking with frosting between layers and around sides.
Notes
Use Dutch-process cocoa for deeper flavor.
A scale ensures accuracy for best results.
Stays fresh 2–3 days at room temperature, 5 days in fridge.
For cupcakes, bake 20 minutes (~24 cupcakes).
Cake layers freeze well up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian