Ingredients

The following ingredients have 12 Servings
  • 2 1/3 cups (325 g) all-purpose flour ((for self-rising flour see notes))
  • 3 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon (15 ml) hot water
  • 1 teaspoon instant espresso coffee
  • 1/2 cup (115 g) unsalted butter, (softened (1 stick))
  • 2 cups (400 g) white granulated sugar
  • ½ cup (120 ml - 4 oz) vegetable or canola oil
  • 2 teaspoons (10 ml) vanilla extract
  • 1/2 cup (120 g) sour cream ((at room temperature))
  • 1 teaspoon (5 ml) apple cider vinegar
  • 1 1/2 cup (360 ml - 12 oz)  buttermilk ((at room temperature))

Instruction

  • Preheat the oven to 350º F (175º C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour. 
  • In a large bowl, combine the flour, baking powder, baking soda, cocoa, and salt. Reserve.
  • Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
  • Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla and beat for 2 more minutes. And then, add sour cream, coffee mixture, and vinegar; continue beating until well combined, about 1 minute. 
  • Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
  • Pour batter into prepared pan(s).
  • Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan.
  • Frost with chocolate frosting, if desire.