World's Best Chocolate Sour Cream Cake

Name: World's Best Chocolate Sour Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 2layer cake
Ingredients: 113.39 g unsweetened chocolate; 473.18 ml sugar; 354.88 ml sifted all-purpose flour; 3.69 ml baking soda; 2.46 ml salt; 236.59 ml hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water); 118.29 ml sour cream, at room temperature; 118.29 ml vegetable oil; 2 large eggs

Submitted by Lisa Lynn

"This recipe comes from "Rosie's All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book" and is perfect in every way. It has been THE chocolate cake recipe in our house for better than a decade."

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Ready In:: 55mins
Ingredients:: 9
Yields:: 1 2layer cake

ingredients

113.39 g unsweetened chocolate
473.18 ml sugar
354.88 ml sifted all-purpose flour
3.69 ml baking soda
2.46 ml salt
236.59 ml hot strong brewed coffee (or 5 tsp instant coffee dissolved in one cup hot water)
118.29 ml sour cream, at room temperature
118.29 ml vegetable oil
2 large eggs

directions

Preheat oven to 345 degrees.
Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
Do not wait for a crust to form.
35-38 minutes.
Cool, frost, enjoy!