Sour Cream Chocolate Chip Cake Recipe
Sour Cream Chocolate Chip Cake
I was sending a cake over to someone's house in gratitude for their invitation to dinner. As I understand it, they do not like heavy chocolate but do like chocolate in smaller quantities. I decided a chocolate chip cake would be the answer and I searched for one online. It is not that I have not made chocolate chip cakes. I have more times than I want to remember. I used to bring them everywhere until I decided they were really heavier that I liked. It was time for a change and here it is.
I used less chocolate chips than called for and used some shaved chocolate from my rugelach, which I will soon post, time allowing. I would make this again, adding some cranberries to the batter, about one half of a cup. It is a real nutty cake and if you are not a chocolate fan, leave them out and add dried fruit to the batter. The combination of walnuts and pecans dominated the chocolate and had a rich nutty flavor. I am a big chocolate fan but the nuts sold me on this cake.
I would put a glaze or ganache on it for looks and to choose the taste you want to stress.
Sour Cream Chocolate-Chip Cake Epicurious
Makes 12 servings
- 1 cup finely chopped walnuts
- 1/4 cup whole pecans
- 6-ounces of chocolate chips
- 1/4 cup shaved chocolate
- 1/4 cup packed brown sugar
- 2 teaspoons cinnamon
- 2 cups flour
- 1 cup sugar
- 1/2 cup (1 stick) margarine
- 2 eggs
- 1 cup sour cream
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Preheat oven to 350°F.
Spray a 10- to 12-cup Bundt pan; dust with flour.
In a medium bowl, combine brown sugar, chocolate chips, chopped pecans, and cinnamon, and set aside.
Sift flour, baking powder, and baking soda into a medium bowl and set aside.
Using an electric mixer, cream butter and sugar until completely blended.
Beat in eggs and then sour cream until the mixture is creamy and smooth.
Slowly add the sifted dry ingredients, making certain to scrape the sides of the bowl into the mixture.
Stir in the cinnamon and vanilla.
Mix until batter is well blended.
Sprinkle whole pecans on the bottom of the prepared pan.
Evenly distribute 1/4 cup of topping in the pan.
Fold the remaining topping into the batter until mixed well.
Pour the batter into the pan, spread evenly, and bake 35-40 minutes.
To test that the cake is done, insert a tester (I use a toothpick) into the center.
If the cake is done, it will come out clean, without any batter sticking to it.
Cool the cake for at least 20 minutes in the pan.
Once the cake has cooled, put a plate or serving piece you will use upside down on top of the cake pan, so that the face of the plate covers the open portion of the cake pan completely.
Invert the plate and pan at the same time and place on a flat surface.
Using pot holders, slowly raise the pan so that the cake stands upright on the serving plate.
Sprinkle with powdered sugar to decorate.(optional)