Description
A rich, velvety chocolate cake with a tender crumb and intense cocoa flavor. This professional bakery-style cake stays moist for days using a secret blend of Dutch-processed cocoa, sour cream, and steam-activated hydration for a decadent taste experience.
Ingredients
1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) unsweetened Dutch-processed cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (400g) granulated sugar
3/4 cup (180ml) vegetable oil
2 large eggs
1 cup (240ml) sour cream
1 1/2 cups (360ml) boiling water
1 1/2 cups (360ml) strong hot coffee
1 1/2 cups (180g) powdered sugar (for frosting)
2 tablespoons (30ml) vegetable oil (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
In another bowl, mix sugar and vegetable oil until smooth
Add eggs and sour cream, beating until fully incorporated
Slowly add boiling water to the wet ingredients while stirring
Pour hot coffee into the dry ingredients and mix until combined
Combine wet and dry mixtures thoroughly
Pour batter into prepared pan and spread evenly
Bake for 35-40 minutes or until a toothpick comes out clean
Let cool completely in pan on a wire rack
For frosting: Whisk powdered sugar and vegetable oil until smooth
Spread over cooled cake
Notes
Use a 9×13-inch pan for proper baking
Avoid overmixing batter to maintain tender crumb
Sour cream provides natural moisture retention
Hot coffee intensifies cocoa flavor by activating Maillard reaction
Store in airtight container at room temperature for 3-4 days
- Prep Time: 20
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 50g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg