This is my favorite chocolate cake recipe!! I use it as a base for so many of my cakes!! I have also had success substituting the flour for Namaste Perfect Flour Blend making a delicious gluten-free cake!
Ultimate Chocolate Cake
- 2 cups cake flour (or Namaste Perfect Flour Blend)
- 2 2/3 cups white sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup canola oil
- 1 cup sour cream
- 1 1/2 cups water
- 1 tsp vanilla
- 1 tbsp white vinegar
- 2 eggs, room temperature
In a bowl mix flour, sugar, cocoa, baking soda, and salt. Mix until well blended
Add oil, and mix until blended.
Add sour cream, and mix until blended.
Gradually add the water, mix until well blended.
Add the vanilla and white vinegar and beat until well blended.
Whisk the eggs into small bowl and then add to the chocolate mixture and beat until well blended.
Prepare cake pans. Either 3 8-inch or 4 6-inch by spraying with cooking spray, line with parchment, and then lightly spray again.
Bake at 350 for 25-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. (Note – if using gluten-free flour increase the baking time by approximately 15 minutes)
Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely.
Wrap each cake layer with plastic wrap and chill in the freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil.
Take the cake layers out of the freezer about an hour prior to assembly.
