Ingredients
Scale
- 2 cups all-purpose flour, unbleached
- 3/4 cup cocoa powder, high-quality unsweetened
- 2 cups granulated sugar, fresh
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup vegetable oil, or melted coconut oil
- 1 cup sour cream, full-fat recommended
- 1/2 cup whiskey or whiskey flavoring, or substitute with vanilla extract or coffee
- 1 cup pecans or walnuts, optional, chopped finely
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In one large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the eggs, vegetable oil, sour cream, and whiskey until they form a smooth mixture.
- Pour the wet ingredients into the bowl with dry ingredients. Stir gently using a spatula or wooden spoon until just combined.
- If using nuts, fold in the chopped pecans or walnuts now.
- Pour equal amounts of batter into each prepared cake pan. Bake in your preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow your cakes to cool in their pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting.
Notes
Store leftover cake in an airtight container.
Reheat slices gently in microwave.
Serve warm with vanilla ice cream.
Use high-quality whiskey for richness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg