Chocolate Chunk Chocolate Cake Recipe
Servings: 1
Ingredients
- 2 Tbsp. Hot water
- 1 Tbsp. Instant coffee crstals
- 1 1/2 c. All purpose flour
- 3/4 c. Unsweetened cocoa pwdr
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 3/4 c. (1 1/2 sticks) unsalted butter, room temp.
- 1 1/2 c. Sugar
- 3 lrg Large eggs, room temp.
- 2/3 c. Lowfat sour cream
- 1 tsp Vanilla extract
- 4 x Lowfat milk (3.52 ounce) chocolate Toblerone bars, cut into 1/2 inch pcs Powdered sugar
Directions
- Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with flour. Stir 2 Tablespoons water and coffee in a small bowl till coffee dissolves; set aside. Sift cocoa, baking pwdr, flour and salt into a medium bowl.
- Beat butter in a large bowl with electric mixer till fluffy. Gradually add in sugar, beating till well blended. Beat in Large eggs, one at a time. Add in coffee mix, lowfat sour cream and vanilla and beat to blend. Stir in flour mix.
- Mix in half of chocolate pcs. Transfer batter to prepared pan. Bake cake till tester inserted in center comes out clean, about 1 hour and 10 mins. Transfer cake to rack; sprinkle remaining chocolate pcs over warm cake. Cold 10 mins. Cut around cake; release pan sides. Cold cake completely. Sift powdered sugar over cake. Cut into wedges and serve.
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