Chocolate-Chunk Chocolate Cake Recipe

Name: Chocolate-Chunk Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons warm water; 1 tablespoon instant coffee crystals; 1 1/2 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter; 1 1/2 cups sugar; 3 large eggs, room temperature; 2/3 cup sour cream; 1 teaspoon vanilla extract; 4 3.52-ounce milk chocolate Toblerone bars, cut into 1/2-inch pieces; Powdered sugar

Servings: persons

2 tablespoons warm water
1 tablespoon instant coffee crystals
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups sugar
3 large eggs, room temperature
2/3 cup sour cream
1 teaspoon vanilla extract
4 3.52-ounce milk chocolate Toblerone bars, cut into 1/2-inch pieces
Powdered sugar

1
Preheat oven to 325F.
2
Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
3
sift flour, cocoa, baking powder and salt into medium bowl.
4
Using electric mixer, beat butter in large bowl until fluffy.
5
Gradually add 1 1/2 cups sugar, beating until well blended.
6
Beat in eggs, 1 at a time.
7
Add coffee mixture, sour cream and vanilla extract and beat to blend.
8
Stir in flour mixture.
9
Fold in half of chocolate pieces.Transfer batter to prepared pan.
10
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes.
11
Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake.
12
Cool 10 minutes.
13
Cut around pan sides to loosen cake; release pan sides.
14
Cool cake completely.
15
Sift powdered sugar over cake.
16
Cut into wedges and serve.

1520

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons warm water, 1 tablespoon instant coffee crystals, 1 1/2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, and more.

Yes, Chocolate-Chunk Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Chunk Chocolate Cake

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