Ingredients

The following ingredients have 9 Servings
  • 1/4 cup + 3 tbs Dutch-processed (alkalized cocoa (see NOTES for substitution))
  • 2/3 cup sour cream
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1 1/2 cups + 1 tbs sifted cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 14 tbso unsalted butter (softened)

Instruction

  • Preheat oven to 350 degrees F. Spray a 9-inch round -OR- springform pan with non-stick spray. Line the bottom of the pan with parchment and spray the parchment (this step is optional but highly recommended.
  • Whisk the sour cream, cocoa, eggs and vanilla in a small bowl. Set aside.
  • Place all dry ingredients in a large bowl. Beat for 30 seconds with an electric mixer to combine.
  • Add the softened butter to the dry ingredients along with half of the cocoa mixture. Beat for 2 minutes at medium speed (high speed if a hand mixer is used). Scrape down the sides of the bowl.
  • Gradually add the remaining cocoa mixture in 2 batches, beating for 30 seconds after each addition.
  • Spread batter in prepared pan and bake for 30-40 minutes, or until a cake tester comes out clean if inserted in the center.
  • Cool in pan for 10 minutes, then remove from the pan and let the cake cool completely.
  • Cake top will be rounded upon completion of baking but will become flat when totally cool. This is supposed to happen.
  • Dust with powdered sugar.