3 cups (750 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2.5 ml) salt

4 oz (115 g) dark chocolate (64% cocoa), chopped

1/2 cup (125 ml) cocoa powder, sifted

3/4 cup (180 ml) boiling water

1 cup (250 ml) canola oil

3 eggs

1 cup (250 ml) sugar

1 cup (250 ml) brown sugar

1 cup (250 ml) sour cream

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

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

In another bowl, combine the chocolate and cocoa powder. Add the boiling water and let stand for 1 minute, without stirring. With a whisk, stir until smooth. Stir in the oil.

In another bowl, beat together the eggs, sugar, and brown sugar with an electric mixer until light and fluffy. At low speed, add the dry ingredients alternately with the chocolate mixture and sour cream.

Pour into the prepared pans. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool on wire rack.

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