Last week’s Sour Cream Chocolate Cake recipe that was part of a cover story about baker Dorcie Nohara Sakuma was missing an ingredient, 1 cup of water. Here is a corrected version of the recipe:

Sour Cream Chocolate Cake

» Parchment paper
» Vegetable oil spray
» 2-1/2 cups all-purpose flour
» 2 cups sugar
» 2 teaspoons baking soda
» 1 teaspoon salt
» 3/4 cup cocoa powder, not Dutch processed
» 2 large eggs, at room temperature
» 1 cup sour cream
» 1 cup canola oil
» 1 cup water
» 1 teaspoon vanilla

Heat oven to 325 degrees. Cut parchment paper the size of the bottom of two 9-inch cake pans. Spray nonstick spray on inside bottom and sides of pans. Insert parchment and set aside.

Sift flour, sugar, baking soda, salt and cocoa. Place in standing mixer and add eggs one at a time, sour cream, canola oil, water and vanilla. Mix until blended, about 2 minutes. Do not overmix.

Pour into cake pans and bake 45 to 50 minutes. Test for doneness by inserting toothpick into center of cake; if it comes out clean, remove pans from oven and cool 30 minutes.

Turn over cakes to a cooling rack, peel off parchment and cool completely, about 2 hours.

Slice each cake in half to create 4 layers. This cake is best made a day before decorating.