The Easiest Sour Cream Chocolate Cake

subheading: For this simple cake you will need:

Granulated Sugar. The sugar provides sweetness and moisture to the cake.

Large Eggs. Eggs provide structure to the cake and richness in flavor. Make sure your eggs are at room temperature. You can do this quickly by placing them in a bowl of warm water for 5 to 10 minutes before cracking them.

Pure Vanilla Extract. Vanilla enhances the flavor of the chocolate.

Vegetable Oil. While I love making cakes with butter, in chocolate cakes you can't really taste the butter and generally, the cocoa powder is so drying that using oil ensures a moister cake.

Sour Cream. The star of the recipe, sour cream is an intense moisture bomb to the cake batter. It also provides a slight tang! Don't miss my sour cream pound cake recipe.

All Purpose Flour. Make sure you measure your flour properly too much or too little can drastically alter the structure of the cake.

Dutch Process Cocoa Powder. I much prefer the taste and flavor you get from using Dutch Process Unsweetened Cocoa Powder. The acidity has been stripped so you end up with a smoother, richer chocolate flavor. I use Rodelle Dutch Process Cocoa Powder or Bensdorp Dutch Cocoa Powder.

Baking Powder and Baking Soda. These chemical leavening agents are used to help the cake rise and bake up. While the baking powder is already activated the acidity in the sour cream helps activate the baking soda.

Salt. Salt enhances the flavor profiles of all of the other ingredients.

Hot Coffee. Don't lose me here! The coffee does not make this cake taste like coffee; in fact, you would never know there is coffee in it. Coffee is like a secret ingredient. The Coffee enhances the chocolate flavor. You can use decaf coffee if you prefer.

Directions at confessionsofabakingqueen.com

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