Wow – where has the time gone! I missed posting in March and nearly missed April! It’s been a busy time, but I’ve also not found any recipes that turned out good enough to share….till now. If you can’t tell, I was craving a little something chocolate.
This indeed made the most chocolaty dessert I think I’ve ever had. The chocolate cake turned out like a brownie cake, except not as dense as a brownie. The chocolate chips in the cake added a little crunch and, yes, a little more but different chocolate. The best part, though? That chocolate buttercream frosting! It’s silky, rich and just the right consistency for this cake. I must admit I taste tested a couple of spoons full before frosting the cake. Never can be too careful, you know.
This cake definitely needs to be served with a tall glass of cold milk or a cup of hot coffee, and served in smaller than normal slices. You’ll get your chocolate fix with this cake. And, oh, that frosting!
- 8 oz sour cream
- 1 1/2 C sugar
- 1 tbsp heavy cream or half-and-half
- 3 eggs
- 1 1/2 C flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 C unsweetened cocoa powder
- 1 C chocolate chips
- 1/2 C butter (1 stick), softened to room temperature
- 2 C powdered sugar
- 1/2 C unsweetened cocoa powder
- 3 tsp heavy cream or half-and-half
- 1/2 tsp vanilla
- 1/3 C chocolate chips
Preheat the oven to 325 degrees. Spray and flour a 9x5" loaf pan.
In a large bowl, cream together the softened butter and sour cream, then add sugar, blending well. Add the cream and mix. Add the eggs, one at a time, mixing well after each one.
In a medium bowl, stir the flour, baking powder, salt, and cocoa powder together until mixed. Lower the speed of the mixer and add one cup of flour mixture at a time to the butter mixture, blending for a few seconds between each addition. After all flour is added, mix for 30 seconds. Put 1 tsp. of flour in a bowl and add the chocolate chips, tossing to coat (this will keep them from sinking to the bottom of the cake). Then fold the chocolate chips into the batter and stir to distribute the chips evenly.
Spoon the batter into the prepared pan and bake at 325 degrees for 60 to 70 minutes, checking with a toothpick at 60 minutes. The toothpick should come out fairly clean, but may have a little chocolate on it from the chocolate chips. Don't over bake!
Cool the cake in the pan for 10-15 minutes, then turn out onto a rack to cool completely. Don't frost until completely cool, because the frosting is butter-based and will melt. If you need to frost it more quickly, after turning out the cake, put in the refrigerator till the bottom is cool to the touch.
To make the frosting: Cream the softened butter and powdered sugar together for a few minutes. Add in the cocoa powder and blend well (will be thick). Add 1 tablespoon of cream at a time until your desired consistency is reached (mine was 3 tbsp.). Frost completely cooled cake and sprinkle remaining chocolate chips across the top. Refrigerate the leftover cake.
Tips and Stuff:
Be sure and test the cake at 60 minutes. I overcooked mine a bit and the bottom and sides were a little tough.
You can either put a giant thick layer of frosting just on top of the cake or frost the entire cake. It makes a ton of frosting, so it’s up to you.