I’ve mentioned before that I have a capacity for endless experimentation with chocolate chip cookie recipes. As it turns out, I think we can add chocolate cake recipes to that category. Unfrosted ones, mind you (although a glaze is acceptable and sometimes even desired). I love chocolate cake. If I remember correctly, I think my dad would say I am carrying on a family legacy passed down from my paternal grandfather of loving unfrosted chocolate cake.
This latest recipe is another fine entry in the taste department, although maybe not so much in the looks department. We’ll just call it rustic and leave it at that.
The batter was as tasty as the cake (if not tastier), as you can see in these 2 photos. Alex seems to be entering the easily embarrassed stage, however, so just like she did not approve of me blowing kisses to her at her school choir concert, she also did not approve of my photographing her licking out the bowl. However–and I suspect the chocolate on her hands is ample proof of this–the batter was too delicious to maintain her “hide behind the hand” pose for long.
A good quality milk chocolate is a necessity for this cake; otherwise you should use semi sweet chocolate chips. My current favorite brands are Scharffen Berger and Green & Black’s. I found this recipe in Elinor Klivans’ Chocolate Cakes: 50 Great Cakes for Every Occasion; if I have an endless capacity for baking different chocolate cakes, I think it also turns out I have an endless capacity for different cookbooks about cake!
- 3 oz (85 g) unsweetened chocolate, chopped
- 1 cup (130 g) AP flour
- 1/4 cup (25 g) unsweetened Dutch processed cocoa powder
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 cup (115 g, 4 oz, 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 3/4 cup (170 g) sour cream (I used low fat by necessity)
- 1 t vanilla
- 1/2 cup coffee room temperature
- 1 1/2 cups (255 g) chopped milk chocolate (or milk chocolate chips)
Preheat the oven to 325 F. Melt the chocolate at 50% power in the microwave, in 30 second increments. Set aside to cool a bit.
Grease a 9X5 inch loaf pan, and then line it with parchment paper so that it overhangs the longer sides (see photo at bottom). Set aside.
Sift together the flour and cocoa powder. Whisk in the salt, baking powder and baking soda. Set aside.
Beat the butter and sugar until light and fluffy. Add the cooled melted chocolate and beat it in thoroughly. Add the eggs, one at a time, beating well after each. Be sure to scrape the sides and bottom of the bowl thoroughly. Mix in the sour cream and vanilla.
Add the flour mixture and room temperature coffee in 3 and 2 additions, respectively, alternating, beginning and ending with the dry mixture. Do not overmix. Gently fold in the chopped milk chocolate at the end.
Scrape (the batter will be thick) the batter into the prepared pan and smooth the top. Bake for 65-70 minutes, until a toothpick inserted into the center of the cake comes out clean (if you hit a pocket of melted milk chocolate, clean your tester and try again). Let the cake cool completely in the pan before turning it out.
As always, affiliate links were used in this post, but only to link to items I would be linking to anyway.