Ingredients

The following ingredients have 24 Servings
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp espresso powder
  • ½ cup canola oil
  • 2 eggs, (large)
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 tsp pure vanilla extract
  • ½ cup mini chocolate chips
  • Chocolate Buttercream Frosting Recipe

Instruction

  • Preheat oven to 350 degrees F.
  • Line two 6” round cake pans with parchment paper and grease well. Set aside.
  • In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
  • In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
  • Add dry ingredients to the wet ingredients and stir until combined.
  • Add mini chocolate chips and stir until evenly distributed.
  • Divide the batter evenly into the two prepared cake pans.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
  • Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
  • Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
  • Once cool, with chocolate frosting and serve.