Perfect Chocolate Cake

1. 1

   Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans.

2. 2

   Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix.

3. 3

   Sift the dry ingredients onto a piece of parchment or waxed paper and set aside.

4. 4

   Beat the butter and sugar together in an electric mixer set at medium speed.

5. 5

   Beat in the eggs, one at a time, beating smooth after each addition.

6. 6

   Lower mixer speed to low and beat in half the dry ingredients.

7. 7

   Scrape bowl and beaters well.

8. 8

   Add the sour cream and scrape again, then beat in the remainder of the dry ingredients.

9. 9

   Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean.

10. 10

    Cool in pans on a rack for 5 minutes, then turn out of pans.

11. 11

    Turn cake over again so it stands right side up to finish cooling.

No additional tips available.