Cake

• Preheat the oven to 350°F. Spray a half-sheet pan (18x13 inches) with non-stick cooking spray.
• In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, mix sour cream, vegetable oil, eggs, buttermilk, apple cider vinegar, and vanilla extract until smooth.
• Add the wet ingredients to the dry ingredients and mix for about a minute.
• Slowly stir in hot coffee until fully combined. The batter will be thin—this is normal.
• Pour the batter into the greased half-sheet pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Tip: The batter may rise close to the edge, so place a baking sheet underneath to catch any potential spills.

Frosting Instructions

• In a small saucepan, melt butter over medium heat.
• Stir in sugar and sour cream, mixing constantly. Bring to a low boil and let simmer for 30 seconds.
• Remove from heat and whisk in cocoa powder, salt, and dark chocolate chips until smooth.
• If the frosting thickens while waiting for the cake to cool, return it to low heat and stir in 1-2 tablespoons of milk until it reaches a spreadable consistency.

Finishing Touches

• Let the cake cool for 10 minutes, then pour the warm frosting over the top and spread evenly.
• For a decorative touch, sprinkle the edges with your favorite sprinkles—because what's a cake without sprinkles?

Enjoy!