Chocolate cake

Ingredients

• 1 c Hot Coffee
• 1 c Baking Cocoa Powder
• 1 1/2 c Sugar
• 1/2 c Brown Sugar, dark, packed
• 1 3/4 c Cake Flour
• 1 tsp Fine Sea Salt
• 1 1/4 tsp Baking Soda
• 1 1/4 tsp Baking Powder
• 3 large Eggs
• 1 c Buttermilk
• 1/4 c Sour Cream
• 1/2 c Vegetable Oil
• 1 Tbsp Vanilla Extract
• Butter to grease cake pans

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Preparation

• Preheat oven 350 degrees.
• Butter 3, eight inch cake pans with 2 inch sides and line bottom with parchment paper, buttering the parchment paper on top also. Or one 13 x 9 baking dish. Or to make cupcakes, use paper liners unbuttered. Darker metal cake pans cook best.
• Prepare 1 c of hot Coffee. Must be hot. Set aside.
• Combine in a large bowl, all the dry ingredients : Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. Whisk until well combined.
  
• Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well.
• Add all the Egg, Milk and Oil mixture then mix with the hand mixer for 1 1/2 minutes, no longer. Over mixing creates a tough cake. The batter will be thin. Then add Hot Coffee and mix for 30 secs.
• Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.
• Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer. Bake in center of the oven.
  
• Bake for 30-35 mins., for 3 eight inch cake pans with 2 inch side, at 350 degrees or until a toothpick comes out clean. The 13 X 9 baking pan may need 5-10 mins longer. Cupcakes bake for 21-25 mins.
• Allow to cool 20 minutes before removing from pans. And cool completely before icing. For best results in appearance refrigerate the cakes before icing for about 30 mins. This cake is very moist and fragile. Hide cracks with icing.
• Ice between layers and sides and top of cake with one the icing recipes below.

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