-
1
Preheat the oven to 350 degrees F.
-
2
Butter the bottoms and sides of three 8-inch round cakepans.
-
3
Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
-
4
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
-
5
Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
-
6
Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
-
7
Scrape down the sides of the bowl and be sure the batter is well mixed.
-
8
Divide among the 3 prepared cake pans.
-
9
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
-
10
Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
-
11
(Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.).
-
12
Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
