Ingredients
Scale
- 2 cups all-purpose flour (260g)
- 1 1/2 cups sugar (330g)
- 2/3 cup cocoa powder (65g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2/3 cup vegetable oil (120g)
- 1 cup milk (240g)
- 1/2 cup Ovaltine chocolate powder (50g)
- 2 tsp instant coffee
- 1/2 cup boiling water (120g)
- 1/2 cup sour cream (120g)
And for the luscious chocolate cream cheese frosting (make sure these ingredients are at room temperature):
- 1/2 cup unsalted butter (113g)
- 8 oz cream cheese (226g)
- 3 cups powdered sugar (360g)
- 1/2 cup cocoa powder (50g)
- 2 tbsp Ovaltine chocolate powder
Instructions
- Preheat your oven to 350F, and line two 9” cake pans with parchment paper and butter.
- In a big bowl, whisk together all the dry ingredients (except Ovaltine).
- Mix the milk with Ovaltine in a cup.
- Add eggs, oil, and Ovaltine milk to the dry mixture. Whisk until combined.
- In another cup, mix boiling water with instant coffee, then whisk it into the cake batter.
- Finally, fold in the sour cream—don’t overmix.
- Divide the batter into the pans and bake for 25-30 minutes (check with a toothpick).
- Cool the cakes on a wire rack.
Now, let’s frost and enjoy:
- Beat butter and cream cheese until creamy. Add cocoa, Ovaltine, and mix. Gradually add sugar while whisking at high speed until light and silky.
- Trim the cake tops, cut each in half, and layer with the frosting.
- Refrigerate for 1-2 hours.
- Dive into chocolate heaven and enjoy!