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CHOCOLATE CAKE

Prep Time30 mins
Cook Time30 mins
cool down time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Dessert
Keyword: cake, Chocolate cake
Servings: 8 servings

Equipment

  • Stand mixer
  • cake pans 9-inch
  • measuring cups and spoons
  • cooking rack

Ingredients

INGREDIENTS

  • 3 c FLOUR WHEAT, ALL PURPOSE
  • 3 c SUGAR GRANULATED
  • ¾ c COCOA
  • 4 tsp BAKING SODA
  • 1 tsp SALT
  • 1 c OIL SALAD
  • 3 tbsp VINEGAR DISTILLED
  • 1 Tbsp EXTRACT VANILLA
  • 3 cup 1Tbsp WATER
  • COOKING SPRAY NONSTICK

Instructions

METHOD:

  • Preheat convection oven to 325° F.
  • Lightly spray two 9-inch-round cake pans with baker’s non-stick cooking spray. Line the bottoms with parchment rounds.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
  • Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
  • Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute.
  • Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined.
  • Divide the batter between the pans.
  • Bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
  • Let cool 10 minutes, turn the cakes out onto the racks to cool completely.
  • Remove the parchment.
  • Frost if desired.