Favorite Chocolate Cake, Tammy's - Master Cookbook Recipe # 213

Name: Favorite Chocolate Cake, Tammy's - Master Cookbook Recipe # 213
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12-16
Cuisine: Southern
Ingredients: 2-1/2 cups self-rising flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup cocoa powder; 2-1/4 cups granulated sugar; 1 stick salted butter, room temperature; 3/4 cup cooking oil; 3 large eggs, room temperature; 1/2 cup sour cream; 1 cup milk; 1 cup hot dark espresso or strong coffee; 1 tsp vanilla extract

This is my absolute favorite chocolate cake because it is incredibly moist and has a deep, dark chocolate flavor. The combination of butter for flavor and oil for moisture, plus a hit of hot espresso, makes this cake stand out. Don't be alarmed,the batter will be thin, but it bakes up into a beautiful, tender crumb that is perfect for layering.

This is recipe #213 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 35 minTotal time: 55 min

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Ingredients

2-1/2 cups self-rising flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup cocoa powder
2-1/4 cups granulated sugar
1 stick salted butter, room temperature
3/4 cup cooking oil
3 large eggs, room temperature
1/2 cup sour cream
1 cup milk
1 cup hot dark espresso or strong coffee
1 tsp vanilla extract

Instructions

Whisk Dry Ingredients: In a large bowl, whisk together the self-rising flour, baking soda, baking powder, salt, and cocoa. Set this mixture aside.
Cream & Mix Wet: In a separate mixing bowl, beat the sugar, room-temperature butter, oil, and eggs together with a mixer. Once smooth, blend in the sour cream and milk.
Combine: Gradually add the dry ingredients to the wet. Start by mixing in 1-1/2 cups of the flour mixture. Next, carefully pour in the hot coffee, followed by the remaining flour mixture.
Final Touch: Stir in the vanilla extract. Note that the batter will be quite thin!
Bake: Pour the batter into three greased and floured 8-inch or 9-inch round cake pans. Important: Do not fill the pans more than 3/4 full. Bake at 350°F until the centers rise and the sides begin to pull away from the pan (check after 25 minutes).
Cool & Frost: Once completely cool, frost with Master Cookbook Recipe # 417 for a layer cake. If you prefer a 13x9x2 sheet cake, bake at 325°F and frost with Master Cookbook Recipe # 214.

Notes

Tammy's Tip: Using hot espresso doesn't make the cake taste like coffee; it actually "blooms" the cocoa powder, making the chocolate flavor much more intense and rich!