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Wednesday, October 8, 2014

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Cake
This cake was not supposed to happen. I was supposed to make two chocolate bundt cakes, but I inadvertently bought the wrong kind of chocolate (oops!). 

In a rush to create something sweet and chocolate-y for Z's brunch, I found a sour cream chocolate chip coffee cake recipe on Cook's Illustrated. I made a slightly modified version (no cinnamon sugar swirl), and it was completely gone by the end of the party. 

This cake could easily be for dessert, but it makes for a great after brunch or late afternoon sweet as well. It's the perfect match for a hot cup of coffee or tea!

Sour Cream Chocolate Chip Cake

Sour Cream Chocolate Chip Coffee Cake

Adapted from Cook's Illustrated

14 tablespoons of butter (12 tablespoons should be softened but still cool, and cut into 1/2 inch cubes)
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups all purpose flour
1 1/4 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
1 cup chocolate chips

Place your oven rack in the lowest position, and preheat the oven to 350 degrees. Grease a bundt pan with two tablespoons of butter.

Whisk eggs, 1 cup sour cream, and vanilla in a bowl until blended. 

Combine flour, sugar, baking powder, and salt in a large bowl. Add butter and the remaining 1/2 cup sour cream. Mix on low with either a standing mixer or a handheld mixer until the mixture resembles wet sand. Increase the speed of the mixer to medium and let the dough come together. 

Lower speed of the mixer slightly and add the egg mixture in 3 additions, scraping down the side of the bowl with a rubber spatula after each addition. Beat until the batter is light and fluffy.

Spread 2 cups of batter along the bottom of the pan using a rubber spatula. Sprinkle 1/2 cup of chocolate chips over the batter. Repeat with another 2 cups of batter and 1/2 cup of chocolate chips. Cover the chocolate chips with the remaining batter. 

Bake until the cake feels firm to the touch, approximately 50-60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto a roasting pan, then re-invert using the baking rack. Let cool, and then enjoy!

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