I found this recipe in The Cheeseboard Collective Cookbook and almost passed it up simply because it seems that everyone already has their favorite chocolate cake. I decided to try these cakes anyway and I’m so glad that I did! They are delicious! I absolutely loved them topped with sweetened whipped cream, drizzled with a homemade chocolate syrup, and sprinkled with cocoa nibs. Divine! I plan on submitting a recipe like this to the Scharffenberger Elevate a Classic Dessert Challenge. Maybe I’ll win $10,000!
Source: The Cheeseboard Collective
Serve these with homemade sweetened whipped cream, homemade chocolate sauce, and sprinkled with cocoa nibs!
- Preheat the oven to 350. Generously butter or spray 3 small aluminum loaf pans or one 9-inch cake round.
- In a medium bowl, combine the eggs, sour cream, espresso and water (or coffee), heavy cream, and vanilla extract. Whisk until blended.
- Sift the flour, baking soda, baking powder, cocoa, salt, and sugar together in the bowl of a stand mixer. Whisk on low speed until combined. Add the butter and cut it in on low speed for about 4 minutes, or until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. Mix briefly, just until the ingredients come together. If you over mix, your cakes won't be as tender!
- Fill each loaf pan 3/4 full with batter (or fill the 9-inch pan). Place the pans on the middle rack of the oven. Bake for 25 minutes, then rotate the pans from front to back. Bake 10 minutes longer, for a total baking time of 35 minutes, or until the cakes are firm and springy and a toothpick inserted in the center comes out clean. Let cool in the pans on wire racks for 10 minutes, then unfold and cool completely.
- Top with whipped cream, chocolate sauce, and cocoa nibs!