Sour Cream Chocolate Cake Layers

Tish Boyle

• Ready In: 1 hr 40 mins
• Yields: 2 9-inch cake layers

Ingredients

• 2 2⁄3 cups all-purpose flour
• 2 1⁄2 cups sugar
• 1⁄2 cup  natural cocoa powder (not Dutch processed)
• 1 1⁄2 teaspoons baking soda
• 1⁄2 teaspoon salt
• 3  large eggs, at room temperature
• 2⁄3 cup sour cream, at room temperature
• 1  tablespoon vanilla extract
• 10  tablespoons unsalted butter, melted and cooled
• 2⁄3 cup  safflower oil or 2⁄3 cup  corn oil
• 1 1⁄4 cups  ice-cold water

Directions

1. Position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; line the bottom of each pan with a round of parchment paper and grease the paper; dust the paper and sides of the pans with flour.
2. Into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
3. In another bowl, whisk together the eggs until blended; whisk in the sour cream and vanilla extract until blended; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together on low speed.
5. Add in the cold water and mix to blend.
6. Add in the dry ingredients all at once and mix on med-low for 1 minute,
7. Add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
8. Scrape the batter into the prepared pans, dividing evenly.
9. Bake the cakes for 35-40 minutes, until a pick comes out clean.
10. Cool the cakes in the pans on wire racks for 15 minutes.
11. Invert the cakes onto the racks, peel off the paper, and cool completely.