Ingredients:
- 1 3/4 cup flour
- 2/3 cup cocoa powder (I use Hershey's)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 tsp. salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- 1 tsp pure vanilla extract
- 1 cup hot coffee
Directions:
- Preheat oven to 350℉. Lightly grease and flour two 8" round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend. Pour into the bowl with the dry ingredients and mix with an electric hand mixer or a Kitchenaide mixer at medium low speed until mixture is well blended. The batter will be thick and somewhat dry. Add 1/2 cup of the hot coffee and mix. Then add the other 1/2 cup of coffee and mix until blended and smooth.
- Divide batter evenly between the prepared pans and bake for 30-35 minutes or until the cake springs back when pressed gently or a toothpick inserted into the center comes out clean. Transfer pans to a wire rack and let cool for at least 15 minutes before inverting onto a rack to cool completely.
