This is a moist, dense, chocolatey cake. Of the two chocolate cake recipes on this page, it is my favorite. It freezes really well, so you can slice it and store it in the freezer for a couple of weeks and enjoy it fresh every time.

Ingredients

• All-purpose flour 240g
• Granulated sugar 370g
• Unsweetened cocoa, Dutch-process or natural 65g
• Eggs 2 large
• Unsalted butter 110g
• Vegetable oil 95g
• Sour cream or plain yogurt (full fat) 120g
• Hot water 220g
• Baking powder 3/4 teaspoon
• Baking soda 1/4 teaspoon
• Salt 3/4 teaspoon
• Espresso powder (optional) 1 teaspoon
• Vanilla extract 1 teaspoon

Procedure

1. Preheat the oven to 180°C (350°F).
2. Make sure all the ingredients are at room temperature.
3. Beat together at high speed the eggs and sugar until very light and airy. Reduce the speed and add the melted butter, vegetable oil, sour cream and vanilla extract and mix until incorporated.
4. In a separate bowl sift the flour, cocoa powder, salt, baking powder and baking soda.
5. Add the dry ingredients to the egg mixture and gently mix by hand just until incorporated.
6. Add the hot water and mix by hand until incorporated. This batter is thin and watery.
7. Grease a non-stick fluted tube pan and pour the batter into the pan. Bake the cake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool for about 10 min, then turn the cake out of the pan onto a rack to cool completely.