Ingredients: |
Ingredients: for the cake:
1/2 cup sour cream or Greek yogurt
1 cup buttermilk
3 large eggs
1 1/2 cups hot coffee
3/4 cup vegetable oil
1 tbsp vanilla extract
3 cups all-purpose flour
2 2/3 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tbsp baking soda
3/4 tsp kosher salt
for the cream cheese frosting:
6 oz plain cream cheese, room temperature
1 1/2 sticks unsalted butter, room temperature
2 cusp powdered sugar
1/4 cup unsweetened cocoa powder
3/4 tsp kosher salt
1 tsp vanilla extract
Sprinkles
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Directions: |
Directions:Preheat your oven to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray. You could also line the baking dish with parchment paper for extra insurance.
In a large bowl combine the flour, granulated sugar, kosher salt, baking soda, baking powder and cocoa powder.
In another large mixing, whisk together sour cream, buttermilk, eggs, vanilla extract, and vegetable oil. Once the ingredients are combined pour in the hot coffee and continue to mix.
Next, take the wet ingredients and add them to the dry ingredients. Whisk the ingredients using a hand mixer for about a minute.
Pour the cake batter into the prepared baking dish. Bake the cake for about 40 to 50 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and cool completely before frosting and topping with sprinkles.
In a stand mixer fitting with a paddle attachment whip the cream cheese and butter until light and fluffy. Next, add in the powdered sugar, cocoa powder, and kosher salt. Mix to combine and then add the vanilla extract. Stir and set aside until ready to frost. |
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