I make a moist chocolate cake for my birthday. I didn’t buy a birthday cake, I make of my own. I make a three-layer cake of this moist chocolate cake, all my friends they like it all. Everyone eats this cake. Next time I make for my husband’s birthday cake.
Original recipe makes 1 9×13-inch cake
Ingredients
2 teaspoons unsweetened cocoa powder (such as Hershey’s®)
2 cups cake flour
3/4 cup unsweetened cocoa powder (such as Hershey’s®)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup canola oil
2 eggs
1 cup 2% milk
1 cup brewed coffee
1 tablespoon vanilla extract
1 cup sour cream
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
- Whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. Mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. Beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. Gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
- Reduce mixer speed to low and beat flour mixture into wet ingredients. Stir sour cream into batter. Pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.
Nutrition
Calories: 460 kcal
Carbohydrates: 57.1 g
Cholesterol: 45 mg
Fat: 24.9 g
Fiber: 2.3 g
Protein: 5.4 g
Sodium: 477 mg