This indulgent, craving-conquering chocolate cake can be mixed and baked in less than an hour.Dutch process cocoa delivers an intense but not bitter chocolate flavor, and oil and sour cream keep the cake moist and tender for days.The generous spread of buttercream frosting makes a good thing even better! Find more delicious, fast-fix bakes in our new cookbook, Fast-Fix Baking!  Stir-Together Chocolate Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  1 cup (125 grams) all-purpose flour1 cup (220 grams) firmly packed light brown sugar3/4 teaspoon (3.75 grams) baking soda1/4 teaspoon kosher salt1/2 cup (120 grams) hot coffee or hot water1/3 cup (25 grams) Dutch process cocoa powder1/3 cup (80 grams) sour cream1/4 cup (56 grams) vegetable oil1 teaspoon (4 grams) vanilla extract1 large egg (50 grams)Chocolate Buttercream (recipe follows)Garnish: chocolate curls and shavings InstructionsPreheat oven to 350°F (180°C).

Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.2.In a large bowl, whisk together flour, sugar, baking soda, and salt.In a medium bowl, whisk together hot coffee or hot water and cocoa until smooth and well combined.

Whisk in sour cream, oil, and vanilla until well combined.Whisk in egg until smooth.Whisk cocoa mixture into flour mixture just until no

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