Decadent Chocolate Fudge Cake

1Preparing the Cake Batter Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2In a saucepan, combine water (1 cup), butter (1 cup), oil (½ cup), and dark chocolate (6 oz). Heat over low heat until everything is melted and well combined. Set aside to cool slightly.

3In a mixing bowl, whisk together white sugar (1 cup), brown sugar (1 cup), cocoa powder (½ cup), and espresso powder (½ tsp).

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

5In a separate bowl, lightly beat the whole eggs (4) and egg yolks (2). Add the sour cream (½ cup), buttermilk (½ cup), and vanilla extract (1 tsp). Mix well.

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

7Sift in the all-purpose flour (2 cups), baking soda (1 tsp), baking powder (½ tsp), and salt (½ tsp). Fold gently until just combined. Do not overmix.

8Baking the Cake Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

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

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