Ingredients
1½cupsgranulated sugar
½cuplight brown sugar,packed
¾cupunsweetened cocoa powder,scoop and level to measure
1tspbaking soda
¾tspsalt
1cupwater,boiling
¾cupvegetable oil,or canola oil
¼cupunsalted butter,melted
2large eggs
3large egg yolks
1tbspvanilla extract
2cupsall purpose flour,spoon and level to measure
½cupsour cream
⅓cupmilk
chocolate buttercream frosting,*
Preparation
Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter the parchment paper.
In a large, heat proof mixing bowl, whisk together the granulated sugar brown sugar, cocoa powder, baking soda and salt.
Carefully pour the boiling water in to the cocoa mixture and immediately whisk to blend well. Allow to cool for 5 minutes.
Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add the eggs, egg yolks and vanilla extract and blend just to combined.
Add the flour and blend until combined, and finish by blending in the milk and sour cream just until combined.
Divide the mixture evenly among 2 prepared pans.
Bake in the oven for about 29 to 34 minutes until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.
Allow to cool in pan for 5 minutes, run a butter knife around edge of the cake and invert onto a wire rack and allow to cool completely.
Trim cakes level, if needed. Add frosting to top of one round then top with second cake and frost top and sides of cake.
Serve and enjoy!
