For the cake
1 ½ cups granulated sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
½ cup sour cream
2 cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ¼ cups brewed coffee, at room temperature
For the frosting:
½ cup (1 stick) unsalted butter, cut into cubes
6 ounces cream cheese
½ cup cocoa powder
4 ½ cups confectioners' sugar
2 tablespoons milk or heavy whipping cream
1 tablespoon pure vanilla extract
Preheat the oven to 350° Fahrenheit.
In a large bowl, beat together the sugar, vegetable oil, eggs and vanilla until the mixture lightens in color.
Add the sour cream and beat to combine well.
In another bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
Add half of the dry ingredients mixture to the egg mixture along with half of the brewed coffee. Beat just to incorporate.
Add the remaining dry ingredients and beat on low, adding the remaining coffee with the beater running. Beat to combine well.
Transfer the batter into a 9-by-13-inch cake pan. Bake for 28- 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven, and set it on a wire rack to cool in the pan.
While the cake is cooling, make the frosting. In a medium bowl, beat the butter until it 's creamy, about 2 minutes on medium speed. Add the cream cheese and continue to beat until the mixture is fluffy, about 3 minutes more.
Add the cocoa powder and vanilla to the butter and cream cheese and continue beating until the mixture is smooth and well-combined.
Next, add the confectioners' sugar and cream, and beat until thick and spreadable, 3-4 minutes.
When the cake is completely cooled, spread the frosting over the top and decorate as desired.
