Very Good Chocolate Cake Recipe #380760
From "The Gift of Southern Cooking" by Edna Lewis & Scott Peacock. This cake is incredibly moist and rich! If you have any leftovers, don't refrigerate, simply cover and leave at room temperature.
by Shire Born
50 min | 20 min prep
SERVES 12 -16 , 1 two-layer cake
- 2 cups granulated sugar
- 1 1/2 cups cake flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup hot double-strength brewed coffee
- 4 ounces unsweetened chocolate, finely chopped
- 2 eggs, at room temperature
- 1/2 cup vegetable oil
- 1/2 cup sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 325 degrees F.
- Sift together the flour, sugar, salt and baking soda in a bowl. In a separate bowl, pour the hot coffee over the chopped chocolate, and allow chocolate to melt completely.
- In a separate bowl, whisk together until well blended the eggs and vegetable oil, followed by the sour cream, vanilla, and coffee-chocolate mixture. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition until completely blended.
- Divide the batter evenly between two buttered and floured parchment-lined 9-inch cake pans. Drop each cake pan once onto the counter from a height of 3 inches to remove any air pockets (these would cause holes or tunnels in the baked cake layers.)
- Bake in the preheated oven for 30-40 minutes, until the cake springs back slightly when gently tapped in the center OR when a toothpick inserted in the center comes out clean. Remove immediately to cooling racks, and allow to rest for 5 minutes before turning out of the pans. Allow cakes to cool completely before peeling off the parchment bottoms and frosting.
- Enjoy the most moist, rich, chocolate chocolate cake you'll ever eat!
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5 stars