Easy Chocolate Cake
Makes 12 to 16 servings
A two-layer oil-based chocolate cake, moistened with sour cream and hot coffee, frosted in fluffy cocoa buttercream.
| prepSet rack in center of oven | ||||||
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease two 9-inch pans with oil, line bottoms with parchment | ||||||
| 450 g granulated sugar | Whisk dry ingredients | Mix wet into dry, 2 min | Fold in hot coffee | Bake 350°F / 175°C, 35-40 min | Cool 20 min, turn out, cool fully | Fill, frost, chill 30 min; frost, sprinkle |
| 256 g all-purpose flour | ||||||
| 110 g cocoa powder, sifted if lumpy | ||||||
| 1 1/2 tsp baking powder | ||||||
| 1 1/2 tsp baking soda | ||||||
| 1 1/2 tsp kosher salt | ||||||
| 180 ml neutral oil, plus more for greasing pans | Whisk oil, sour cream, eggs, vanilla | |||||
| 240 g sour cream | ||||||
| 3 large eggs | ||||||
| 1 tbsp pure vanilla extract | ||||||
| 240 ml hot prepared coffee | ||||||
| 340 g unsalted butter, softened | Beat butter until smooth | Mix in sugar, cocoa, milk, salt; whip 5 min | ||||
| 450 g confectioners' sugar, sifted if lumpy | ||||||
| 140 g cocoa powder, sifted if lumpy | ||||||
| 60 g sour cream | ||||||
| 60 ml lukewarm milk, plus more as needed | ||||||
| 1 tbsp vanilla extract | ||||||
| 3/4 tsp kosher salt | ||||||
| Sprinkles (optional), for decorating | ||||||
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