moist chocolate layer cake

Ingredients

• Servings: 1
• 2 teaspoons unsweetened cocoa powder (such as hershey's®)
• 2 cups cake flour
• 3/4 cup unsweetened cocoa powder (such as hershey's®)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups white sugar
• 1 cup canola oil
• 2 eggs
• 1 cup 2% milk
• 1 cup brewed coffee
• 1 tablespoon vanilla extract
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking pan; dust pan with 2 teaspoons cocoa powder or as needed.
• whisk cake flour, 3/4 cup cocoa, baking soda, baking powder, and salt in a bowl. mix sugar and canola oil in a mixing bowl and beat with an electric mixer on medium speed until combined. beat eggs into sugar and oil, one at a time, blending in the first egg before adding the second. gradually beat milk, coffee, and vanilla extract into sugar mixture until smooth.
• reduce mixer speed to low and beat flour mixture into wet ingredients. stir sour cream into batter. pour into prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean or with moist crumbs, about 40 minutes.