Decadent Chocolate Fudge Cake

Preparing the Cake Batter Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2.In a saucepan, combine water, butter, oil, and dark chocolate. Heat over low heat until everything is melted and well combined. Set aside to cool slightly.

3.In a mixing bowl, whisk together white sugar, brown sugar, cocoa powder, and espresso powder.

4.Add the chocolate mixture to the dry ingredients. Stir until smooth and allow to cool to room temperature.

5.In a separate bowl, lightly beat the whole eggs and egg yolks. Add the sour cream, buttermilk, and vanilla extract. Mix well.

6.Slowly whisk the egg mixture into the chocolate mixture until fully incorporated.

7.Sift in the all-purpose flour, baking soda, baking powder, and salt. Fold gently until just combined. Do not overmix.

Baking the Cake Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

9.Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

10.Remove from the oven and cool the cakes in the pans for 10 minutes. Then transfer to a wire rack to cool completely.