Ingredients

The following ingredients have 4 Servings
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter (, softened)
  • 6 tablespoons granulated sugar
  • 3 tablespoons brown sugar (, packed)
  • 1 large egg
  • ½ tablespoon vegetable oil
  • ½ tablespoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons hot coffee
  • ¼ cup sour cream
  • 4 tablespoons unsalted butter (, softened)
  • 1 cup powdered sugar (, sifted)
  • 2 tablespoons unsweetened cocoa powder (, sifted)
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instruction

  • Preheat oven to 350 degrees F (177 degrees C). Lightly butter a 5x7-inch baking dish and set aside.
  • In a small bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  • Using a hand mixer, cream the butter and sugars in a medium-sized bowl on medium speed for 2 minutes, until light and fluffy.
  • On low speed, add the egg and then add the oil and vanilla and beat until well mixed.
  • In a separate small bowl, whisk together the cocoa powder and hot coffee until smooth.
  • With the mixer on low, add the chocolate mixture to the batter.
  • Still with the mixer on low, slowly add half of the flour mixture to the batter. Then, add the sour cream and mix well. Finally add in the rest of the flour mixture and mix until combined.
  • Pour the batter into the prepared baking dish.
  • Bake for 40-45 minutes, until a toothpick or the tip of a sharp knife inserted into the center comes out clean. Cool in the baking dish for 30 minutes. Then, either turn the cake out onto a wire rack to cool completely or add frosting to the cake while still in the baking dish when completely cool.