Recipe Rich chocolate cake:
NOTE: This quantity of Ingredients Makes one 9 x 13-inch sheet cake or 24 cupcakes .
Ingredients :
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder, plus more for dusting the pan
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups granulated sugar
2/3 cup firmly packed light brown sugar
4 large eggs
1/3 cup water
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup vegetable oil
2/3 cup unsweetened cocoa powder, plus more for dusting the pan
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups granulated sugar
2/3 cup firmly packed light brown sugar
4 large eggs
1/3 cup water
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup vegetable oil
Preparation :
1. Preheat the oven to 325°F. Grease a 9 x 13-inch metal baking pan. Line the bottom with parchment paper, grease the paper, and dust the pan with cocoa powder. (Or see the cupcake variation below.)
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined. Set aside.
3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
4. Make a well in the center of the flour mixture and add the sour cream mixture. Stir until no dry streaks of flour remain (do not over mix).
5. Pour the batter into the prepared pan and spread evenly. Tap the pan on the work surface to get rid of any air bubbles.
6. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.
7. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
Rich Chocolate Cupcakes: Line 24 cups of 2 muffin tins with paper liners and fill each two- thirds full with batter. (Or use 1 muffin tin and bake in two batches.) Bake at 3250F until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Whisk in both sugars until evenly combined. Set aside.
3. In a medium bowl, whisk together the eggs, water, and vanilla. Whisk in the sour cream and oil.
4. Make a well in the center of the flour mixture and add the sour cream mixture. Stir until no dry streaks of flour remain (do not over mix).
5. Pour the batter into the prepared pan and spread evenly. Tap the pan on the work surface to get rid of any air bubbles.
6. Bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.
7. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
Rich Chocolate Cupcakes: Line 24 cups of 2 muffin tins with paper liners and fill each two- thirds full with batter. (Or use 1 muffin tin and bake in two batches.) Bake at 3250F until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
