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- 3 oz (85 g) unsweetened chocolate, chopped
- 3 oz (85 g) semisweet (around 60% cacao) chocolate, chopped
- 3 oz (85 g) bittersweet (around 70% cacao) chocolate, chopped
- 2¾ cups (355 g) AP flour
- ½ cup (45 g) Dutched cocoa powder, sifted
- ½ t baking powder
- ½ t baking soda
- ½ t fine sea salt
- ½ t espresso powder
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1½ cups (300 g) sugar
- 1½ cups (300 g) light brown sugar, packed
- 6 large eggs, room temperature
- 2 t vanilla
- 1 cup full fat sour cream
- confectionersâ sugar for dusting the cooled cake
View Full Recipe at The Spiced Life
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