1 cup (250 ml) milk

3/4 cup (180 ml) cocoa powder

3 cups (750 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

1/4 teaspoon (1 ml) salt

1 cup (250 ml) unsalted butter, softened

2 cups (500 ml) brown sugar

2 teaspoons (10 ml) vanilla extract

4 eggs

1 cup (250 ml) sour cream

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.

In a saucepan, heat the milk and cocoa powder, stirring with a whisk until smooth. Let cool.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl with an electric mixer, cream the butter with the brown sugar and vanilla. Add the eggs, one at a time, until the mixture is smooth. Gradually add the cocoa milk. Add the dry ingredients alternately with the sour cream.

Spoon the batter into the pans and bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.

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