Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans.** Set aside.
In a large bowl, whisk the oil and sugars together until combined. It will look like wet sand.
Whisk in the eggs one at a time.
Add the sour cream and vanilla, and whisk until combined.
Add flour, cocoa powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.
Stir in the warm water just until combined.
Divide the batter evenly between the prepared pans.
Bake for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out with a few fudgy crumbs attached.
Place the pans on a wire cooling rack and let cool for 20 minutes.
Run a thin knife around the edge of each cake to loosen it from the pan, and then invert the cakes onto the rack. I like to lightly spray the cooling rack with nonstick spray to keep the cake from sticking.
Let cool completely before frosting.
*Or 1/2 teaspoon table salt. **I like to use a nonstick baking spray that has flour in it. ***Looking for frostings to pair with this cake? Check out the suggestions above the recipe.