Best Chocolate Cake Recipe (From Scratch)

Equipment

• 2 6×3″ Round Cake Pan
• Parchment Paper
• measuring spoons
• measuring cups
• spatula
• whisk
• mixing bowls
• cake tester

Ingredients 

• 1 ¼ cups all-purpose flour
• 1 ¼ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon espresso powder
• ½ cup canola oil (or melted butter)
• 2 eggs, large
• ½ cup sour cream
• ½ cup whole milk
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips
• Chocolate Buttercream Frosting Recipe

Instructions 

• Preheat oven to 350 degrees F.
• Line two 6” round cake pans with parchment paper and grease well. Set aside.
• In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
• In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
• Add dry ingredients to the wet ingredients and stir until combined.
• Add mini chocolate chips and stir until evenly distributed.
• Divide the batter evenly into the two prepared cake pans.
• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
• Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
• Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
• Once cool, with chocolate frosting and serve.