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!
Ingredients
1 egg
1/2 cup sour cream
1 tsp espresso powder + 1/2 cup warm water OR 1/2 cup strong brewed coffee, cooled
1/2 cup heavy cream
1/2 tsp vanilla extract
1 1/2 cup unbleached all purpose flour
1/4 tsp baking soda
1/2 tbsp baking powder
2/3 cup Scharffen Berger unsweetened cocoa powder
1/4 tsp salt
3/4 cups sugar
1 stick cold, unsalted butter, cut into 1-inch cubes
3/4 cups Scharffen Beger Bittersweet Chocolate Chips
sweetened whipped cream
chocolate sauce (optional)
1/4 cup Scharffen Berger Cocoa Nibs
Instructions
- 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!
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4 responses so far ↓
1 Kimi // Dec 24, 2011 at 7:52 am
Oh my gosh! That looks amazing…I think I just drooled a little bit!!
2 LeAnn // Dec 24, 2011 at 10:58 am
Ugggggggggg soooooooooooooo pretty. Want now…..
3 Elisa // Dec 25, 2011 at 3:49 am
DECADENTTTTTT i don’t think anything can get better than this ….
4 Jesica @ Pencil Kitchen // Dec 25, 2011 at 8:53 am
you always always always need a dark dark chocolate cake every now and then!
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