Description
A rich dark chocolate cake that uses canola oil in place of the traditional butter for a more moist cake.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup boiling water
- 2 ½ cups white sugar
- 1 cup canola oil
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups unsalted butter, slightly softened
- 2 cups confectioners’ sugar
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round baking pans.
- Dissolve cocoa powder in boiling water in a bowl; set aside to cool completely.
- Beat white sugar and canola oil together in a bowl with an electric mixer until smooth; add eggs
- one at time
- beating well after each addition. Stir vanilla extract into creamed mixture.
- Sift flour
- baking soda
- baking powder
- and salt together in a separate bowl. Mix flour mixture and sour cream alternately into the creamed mixture. Beat cocoa mixture into batter until incorporated. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean
- 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Wrap cakes in plastic wrap and store in refrigerator.
- Beat butter in a bowl with an electric mixer until creamy and smooth; scrape down sides of bowl with a rubber spatula. Mix confectioners’ sugar
- 1/2 cup at a time
- into the creamed butter until sugar is incorporated. Add salt and beat on medium-high until frosting is light and fluffy
- about 5 minutes.
- Place one cake on a serving plate; spread 1/4 the frosting on the top of cake. Place second cake on the frosting layer; spread 1/4 the frosting on second cake. Place the third cake atop the second cake. Spread the remaining frosting on the top cake and around sides of entire layer cake.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 16