Sour Cream Chocolate Cake

By abrocakes

I use 4T cocoa not 1/2 cup
bake cupcakes on convection at 375 for 18 minutes

Ingredients

• 2 2/3 cups (11.3 oz/322 g) all-purpose flour
• 2 1/2 cups (17.5 oz/500 g) granulated sugar
• 1/2 cup (1.4 oz/41 g) natural (non-alkalized) cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 2/3 cup (160 ml) sour cream, at room temperature
• 1 tablespoon (15 ml) vanilla extract
• 10 tablespoons (5 oz/142 g) unsalted butter, melted and cooled
• 2/3 cup (160 ml) safflower or corn oil
• 1 1/4 cups (300 ml) ice-cold water

Preparation

Step 1

1. Position a rack in the center of the oven and preheat the oven to 350°F. Line two cupcakes pans with muffin cups. (Or prep 2-9" cake pans)
2. In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
3. In another medium bowl, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.
4. In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared muffin cups.
5. Bake the cakes for 30 to 35 minutes, until a toothpick inserted into the center of a center cupcake comes out clean. Set the pans on wire racks and cool the cupcakes for 15 minutes.
6. Remove the cupcakes from the pans and cool completely.