Ingredients
1 1/2 cups (300g) granulated sugar
1/2 cup (110g) packed light-brown sugar
3/4 cup (70g) unsweetened cocoa powder (scoop and level to measure)
1 tsp baking soda
3/4 tsp salt
1 cup (235ml) boiling water*
3/4 cup (175ml) vegetable oil or canola oil
1/4 cup (56g) unsalted butter, melted
2 large eggs
3 large egg yolks
1 Tbsp vanilla extract
2 cups (256g) all-purpose flour (spoon and level to measure)
1/2 cup (116g) sour cream
1/3 cup (80ml) milk
Instructions
Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. If you’d like more level cakes wrap cake pans with baking strips (which have been soaked and fully saturated with water, see notes below recipe), or you can cut top to level after baking.
In a large heat-proof mixing bowl, whisk together granulated sugar, brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
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