Chocolate fudge cake

• 2 2/3 cups all-purpose flour
• 3/4 cup plus 1 tablespoon granulated sugar
• 1/3 cup light brown sugar
• 1/4 cup best-quality dark coco powder 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup plus 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• 3/4 cup unsalted butter, melted and cooled
• 1/2 cup corn oil
• 1 1/3 cups chilled water

Directions

Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.