Chocolate Hazelnut Drip Cake Recipe

Chocolate Hazelnut Drip Cake Recipe

Cake Layers (3 x 8-inch pans)

Ingredients:

• 2 ½ cups (310g) all-purpose flour

• 1 cup (85g) unsweetened cocoa powder

• 2 ½ tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 1 cup (240ml) vegetable oil

• 2 ½ cups (500g) granulated sugar

• 4 large eggs (room temp)

• 1 cup (240g) sour cream (or Greek yogurt)

• 1 tbsp vanilla extract

• 1 cup (240ml) hot coffee (or hot water for less intensity)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

2. Sift together flour, cocoa, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk oil and sugar until combined. Add eggs one at a time.

4. Mix in sour cream and vanilla.

5. Gradually add the dry ingredients.

6. Stir in the hot coffee last. The batter will be thin—this makes the cake moist!

7. Divide batter evenly between pans and bake for 28–32 minutes or until a toothpick comes out clean.

8. Cool completely before frosting.