What you need,
For the Cake,
½ cup all-purpose flour
5 tbsp. cocoa powder
½ tsp. baking soda
½ cup granulated sugar
1/3 cup vegetable oil
1/3 cup sour cream
1 large egg, lightly beaten
½ tsp. vanilla
1 tbsp. warm coffee
For the Icing,
6 tbsp. butter
6 tbsp. sour cream
1 tsp. vanilla
½ cup cocoa powder
2 cups icing sugar
Heat the oven to 350 degrees. Line a 6 inch cake pan with
parchment paper and spray liberally with non-stick cooking spray. I really like
the PAM with Flour for any baked items!
In a medium sized bowl whisk together the flour, cocoa
powder, baking soda and sugar. Add the
oil, sour cream, egg, vanilla and coffee. Whisk all the ingredients until
totally combined.
Pour the batter into the prepared pan and tap it on the
counter a couple times to make sure the batter is even and there are no air
bubbles.
Bake the cake on the middle rack for 30-35 minutes, until
the edges come away from the pan and a toothpick comes out with just moist
crumbs.
Let the cake cook in the pan for 10 minutes. Then tip it out
carefully onto a wire rack to cool completely.
Meanwhile you can make the icing. In a medium bowl combine
the butter, sour cream and vanilla. Sift
in the cocoa powder and icing sugar. Using an electric hand mixer beat for 4-5
minutes until the icing is light and fluffy.
Once the cake is cool, slice the cake in half, if you want
to make a layer cake, if not that is fine too.
Spread some icing onto the bottom layer then top with the
second half and cover the whole thing in that creamy dreaming icing.
Stash the cake in the fridge until you are ready to stuff it
in your face!
Jen of My Tiny Oven
