Ingredients: |
Ingredients: 2 1/2 C all purpose flour
2 1/2 C granulated sugar
1/2 C natural cocoa powder(not Dutch processed
1 1/2 tsp baking soda
1/2 tsp salt
3 large eggs, at room temperature
2/3 C sour cream, at room temperature
1 tbsp vanilla extract
10 tbsp (1 1/4 sticks) unsalted butter, melted and cooled
2/3 C saflower or corn oil
1 1/4 C ice-cold water
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Directions: |
Directions:1. Position a rack in the center of the oven and preheat the oven to 350º Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper and grease the paper. Dust the paper and sides of the pans with flour.
2. Sift together the flour, sugar, cocoa powder,baking soda and salt into a medium bowl. Whisk to combine and set aside.
3. In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.
4. In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix for another minute, until well blended, scraping down with a rubber spatula as necessary. Scrape the batter in the prepared pans, dividing it evenly.
5. Bake the cakes for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes.
6. Invert the cakes onto the racks, peel off the paper and cool completely. |
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