The BEST Moist Chocolate Cake recipe

INGREDIENTS  

• 1 ¾ cup 250g all-purpose flour
• ⅔ cup 56g cocoa powder (I prefer this one)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup 200g granulated sugar
• ½ cup 110g packed light brown sugar
• ¾ teaspoon salt
• 2 large eggs
• ½ cup 120ml vegetable oil (I prefer sunflower oil)
• ¾ cup 180ml sour cream
• 1 teaspoon 5ml pure vanilla extract
• 1 cup 240ml hot coffee

The BEST Chocolate Frosting

To make a single layer chocolate cake, try my ULTIMATE Moist Chocolate Fudge Cake.

And if fudgy chocolate brownies are your thing, try my BEST Thick Homemade Brownies.

INSTRUCTIONS 

• Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with rounds of 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 well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
• Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
• Once cakes are cooled, cover them with my BEST Chocolate Fudge Frosting!