Description

An ultra-rich, moist chocolate cake with a tender crumb and deep chocolate flavor, made easily in one bowl. Perfect for celebrations or a simple, indulgent homemade dessert.

Ingredients

1 ¾ cup (250g) all-purpose flour

⅔ cup (56g) unsweetened cocoa powder

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

¾ cup (180ml) full-fat sour cream

1 teaspoon pure vanilla extract

1 cup (240ml) hot coffee

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Instructions

Preheat the oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment paper.
Prepare the hot coffee and set aside.
In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda. Add both sugars and salt, whisking until well combined.
In another bowl, whisk eggs, oil, sour cream, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and mix until just combined.
Gradually add the hot coffee in two parts, mixing gently until the batter is smooth and thin.
Divide the batter evenly between the prepared pans and tap lightly to remove air bubbles.
Bake for 30–33 minutes, until the cakes spring back when touched and a skewer inserted comes out clean.
Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Add chocolate chips for extra richness.

Use espresso instead of coffee for a deeper flavor.

Substitute sour cream with full-fat yogurt if needed.

For cupcakes, bake for 18–22 minutes.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Bring refrigerated cake to room temperature before serving or microwave slices for 10–15 seconds.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 55 mg