Preheat oven to 350º F (175º C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
In a large bowl, combine the flour, baking soda, cocoa, and salt. Reserve.
Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla and beat for 2 more minutes. Add sour cream and vinegar; continue beating until well combined, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Pour batter into prepared pan(s).
Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan.
STORE: You can cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
FREEZE: Baked cake can be frozen for up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.CHOCOLATE FROSTING: This is my Chocolate Frosting recipe.COFFEE: You can skip the instant coffee, but I love using it because it makes the chocolate rich and intense. A chocolate frolic!! The cake won't taste like coffee at all. FLOUR: You can use all-purpose flour, just make sure to add 1 1/2 teaspoon of baking powder + a pinch of salt per cup of flour called in the recipe. Plus 1/4 teaspoon more of salt. BUTTERMILK: You don't have Buttermilk? NO problem!! Check out my recipe to make Easy Homemade Buttermilk Substitute [Video].BAKING TIPS:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Make sure to cream the butter and sugar together for 4 – 5 minutes, until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready.
Don't open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Looking for more egg substitutes? These are my favorites!!★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.