Using a food processor or a hand mixer, mix together the cocoa powder, sour cream, eggs and vanilla extract on a medium setting until they are well combined.
Mix the flour, sugar, baking powder, baking soda, salt and espresso powder and add half of it to the dough.
Add half of the softened butter and mix everything well.
Add the remaining flour mixture and the remaining butter and mix everything well.
Divide the dough between the pan(s) and bake on the middle shelf: small pans 45–50 minutes, large pans 55–60 minutes.
After using a skewer or similar to check if the cake is ready, remove the cake from the oven and let it cool down in the pan for 15–20 minutes. Then turn it out onto a cake rack. Place the cake on a cake plate.
For the dough:
g
Unsweetened cocoa powder
g
Sour cream
Eggs (size L)
tsp.
Vanilla extract
g
Flour
g
Sugar
tsp.
Baking powder
tsp.
Baking soda
tsp.
Salt
tsp.
Finely ground espresso powder
g
Soft butter
pkg.
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