Dark rich chocolate cake, good for layer cake or 18 cupcakes.
- DRY INGREDIENTS
- 3 cups cake flour
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Hershey’s special dark cocoa
- 1/2 cup boiling water
- 1/2 cup espresso
- WET INGREDIENTS
- 1 cup unsalted butter softened
- 2 cups sugar
- 3 eggs 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup sour cream
Mix together dry ingredients in a bowl. Set Aside.
Mix espresso and boiling water. Dissolve cocoa in espresso/water.
Cream together sugar and butter. Add eggs one at a time. Add vanilla.
Add to this sour cream and dry ingredients, alternating and finishing with dry.
Add chocolate mixture.Bake at 350 for 20-25 minutes for cupcakes, 30-35 minutes for cake.
This will make two 9” cakes or up to 18 cupcakes, depending on size.