Ingredients:
1.
Egg-
100gm
2.
Butter-
100gm
3.
Sugger-100gm
4.
Flour-
100gm
5.
Chocolate
– 75gm
6.
Coco-powder-
15gm
7.
Baking
soda- 5gm
8.
White
vinegar- 5gm
1.
Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into
a large bowl.
2.
Blend in sugar. Add both sugars and salt and whisk to blend well, pressing out
any lumps of brown sugar.
3. Combine wet ingredients. Combine eggs, oil,
sour cream and vanilla in a medium bowl and whisk to blend well, then add to
the dry ingredients. In a pinch you can also add these ingredients directly to
the bowl with the dry ingredients.
4. Mix wet and dry ingredients. Pour the wet
ingredients into the bowl with the dry ingredients and mix with a whisk or an
electric hand mixer on medium-low until blended. It will be thick and somewhat
dry.
5. Mix in hot coffee. Add the hot coffee
gradually in two stages to minimize clumps forming and beat until evenly
combined and the batter smooth.
6.
Bake. Divide batter evenly between the prepared pans and bake for 30-33 minutes
until cakes spring back when pressed gently and a toothpick inserted into the
center comes out clean. Transfer pans to a wire rack and let cool for 15
minutes before inverting onto the
rack
to cool completely.
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