Sift all the dry ingredients together except the sugar. Keep it aside.
Add the butter, oil, sugar, and vanilla in a large bowl, and beat for 2 minutes. Add the eggs one at a time and beat until fluffy. Add the milk and sour cream and beat for two minutes.
Add the dry ingredients and mix until combined. Pour the boiling water into the batter and mix until you get a smooth batter. (Do not over-mix here.)
Pour an equal amount of the batter into the baking pans and bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cakes from the oven, and while in the pan, place them on a cooling rack for 9 minutes. Remove the cake from the pan and cool on a wire rack.
MAKING THE CHOCOLATE FROSTING
In a bowl, add the butter. Stir in the cocoa powder until combined. Add half the sugar and half the milk and beat for 1 minute. Add the rest of the sugar and milk and beat for 5 minutes until the frosting is creamy.
Notes
You can use hot brewed coffee instead of boiling water.
Do not over-mix the cake batter.
The frosting covers three layers of 8” cakes or 24 cupcakes.
Instead of sour cream, you can go for Greek yogurt.
Instead of regular milk, you can go for coconut milk.
The calories calculated include the frosting.
Nutrition
Serving: 1 Serving | Calories: 361kcal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 216mg | Potassium: 116mg | Fiber: 1g | Sugar: 50g | Vitamin A: 407IU | Vitamin C: 0.03mg | Calcium: 37mg | Iron: 1mg
