Sour Cream Chocolate Cake Layers

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

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

Recipe

• 1 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.
• 2 into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
• 3 in another 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 on low speed.
• 5 add in the cold water and mix to blend.
• 6 add in the dry ingredients all at once and mix on med-low for 1 minute,
• 7 add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
• 8 scrape the batter into the prepared pans, dividing evenly.
• 9 bake the cakes for 35-40 minutes, until a pick comes out clean.
• 10 cool the cakes in the pans on wire racks for 15 minutes.
• 11 invert the cakes onto the racks, peel off the paper, and cool completely.