Chocolate sponge cake

Ingredients:

• 1 cup cocoa powder
• 2.5 cups premium flour
• 2 tbsp. sugar
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 large eggs, room temperature
• 3/4 cup vegetable oil
• 0.5 cup sour cream
• 2 tsp vanilla extract

Preparation:

1. Preheat oven to 350°F (175°C). Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cocoa powder and 1.5 cups boiling water until smooth; set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the eggs, vegetable oil, sour cream, and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce mixer speed to low; beat in a steady stream of cocoa until fully combined, then fold in with a rubber spatula. The batter will be runny.
3. Divide the batter evenly among the prepared pans and tap each one on the counter to set it. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer the pans to wire racks and let cool for 10 minutes, then run a knife around the edge of each pan and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them even (optional).