Sour Cream Chocolate Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups all purpose flour
1 3/4 cups granulated sugar
3/4 cup dark cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs
1 cup sour cream
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup strong piping hot coffee
1 batch chocolate or cream cheese frosting
Directions
Preheat the oven to 300 degrees F. Butter and flour a 9x13 cake pan. Set aside.
In a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Whisk in the kosher salt.
In a medium bowl, whisk together eggs, sour cream, canola oil and vanilla extract until it looks homogenous and creamy.
Pour the wet ingredients into the dry ingredients. Stir together with a stiff spatula. The batter will be thick like frosting.
Pour in the piping hot coffee. The batter will look like mud pies in a muddy lake. Keep stirring until all the liquid is incorporated and it is a homogenized cake batter.
Pour the batter into the prepared pan. Place in the oven and bake for 50 to 55 minutes or until a toothpick poked in the center comes out clean.
Take the cake out of the oven and set it on a baking rack to cool. After about 30 minutes spread the frosting on top.
Cut and serve the cake straight from the pan like it’s 1983 and you’re rockin’ your favorite knee-high tube socks with the yellow stripe. Aw, yeah!.