Ingredients
- 2 2/3 cups all-purpose flour
- 2 1/2 cups sugar
- 1/2 cup natural cocoa powder (not Dutch processed)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs , at room temperature
- 2/3 cup sour cream , at room temperature
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter , melted and cooled
- 2/3 cup safflower oil or 2/3 cup corn oil
- 1 1/4 cups ice-cold water
Directions
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Position oven rack in center of oven; preheat oven to 350°; 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.
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Into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
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In another bowl, whisk together the eggs until blended; whisk in the sour cream and vanilla extract until blended; set aside.
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In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together on low speed.
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Add in the cold water and mix to blend.
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Add in the dry ingredients all at once and mix on med-low for 1 minute,
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Add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
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Scrape the batter into the prepared pans, dividing evenly.
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Bake the cakes for 35-40 minutes, until a pick comes out clean.
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Cool the cakes in the pans on wire racks for 15 minutes.
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Invert the cakes onto the racks, peel off the paper, and cool completely.