by Anne Carter
New Recipe
PREP - TIME 20minutes COOK TIME - 30minutes ASSEMBLING TIME - 10minutes TOTAL TIME -1hour COURSE - Dessert CUISINE - American SERVINGS - 10 CALORIES - 428 kcal
– Two 8-Inch Round Cake Pans – Large Bowl – Whisk – Medium bowl – Electric Hand Mixer – Measuring cups and spoons – Parchment Paper – Wire rack
– 1,3/4 cups All-purpose flour – 1 tsp baking powder – 1 cup granulated sugar – 2 large eggs – 3/4 cup sour cream – 1 cup hot coffee – 2/3 cup cocoa powder (I prefer this one)
– 1 tsp baking soda – 1/2 cup packed light brown sugar – 3/4 tsp salt – 1/2 cup vegetable oil (I prefer sunflower oil) – 1 tsp pure vanilla extract
1. Get the Oven Ready: – Preheat the oven to 350°F. – Lightly grease and flour two 8-inch round cake pans. – Line the pan base with parchment paper.
2. Mix the Dry Team: – In a big bowl, sift together flour, cocoa, baking powder, and baking soda. – Add sugars and salt to the mix. – Whisk it all up, getting rid of any lumps of brown sugar.
3. Team Wet Takes the Field: – Grab a medium bowl. – Crack those eggs in. – Add oil, sour cream, and vanilla. – Whisk them together till it's a happy mix.
4. Unite the Forces: – Pour the wet team into the bowl with the dry mix. – Get your electric hand mixer ready, set to medium-low. – Blend them together. It's going to be thick and a bit dry.
– Here's the secret sauce: Gradually add hot coffee, twice, to avoid lumps. – Keep beating until everything is smooth and lovely.
5. Into Battle: – Divide this fantastic batter between the prepared pans. – Off to the oven for 30-33 minutes. – Your cue that it's done? Cakes should spring back when you press gently, and a skewer should come out clean from the center.
– Let them cool on a wire rack for 15 minutes. – Then, with a confident move, invert them onto the rack to cool completely
6. Crowning Glory: – Once those cakes are cool, it's showtime! – Crown them with my BEST Chocolate Fudge Frosting for the grand finale. –