Happy 12th birthday to Riegl Palate! Today’s post is number 665 on my site. It’s hard to believe that for the last 12 years, I have posted a new recipe every week and never missed one. I have so much fun doing this.

It has become tradition for me to share a chocolate cake to mark this occasion. This year’s treat is a pretty simple cake that’s not too rich but has a good chocolate flavor. I recommend using Dutch-process cocoa powder as it produces a more intense chocolate flavor. You can also use natural cocoa powder with good results.

This is a variation on Milk Street’s Stovetop Chocolate Cake. I was intrigued by the recipe – instead of baking it in the oven, it’s steamed on top of the stove in a Dutch oven (or other pot with a tight fitting lid). I set out to make it as directed but my 9-inch cake pan was too wide to fit in my 7-1/4 quart Dutch oven. The cake pan has small handles on the sides – it likely would have fit had there been no handles. I have a 13-1/4 quart Dutch oven as well which I store in our basement and I didn’t think it was worth carrying up all 21 pounds of it to bake a cake. I opted for the traditional method and baked it in the oven and it turned out perfectly. Perhaps someday I will try the stovetop method.

Today we’re celebrating Riegl Palate’s birthday but I actually served this for our good friend, Lisa R’s birthday. Before serving, dust the cake with powdered sugar and top with a dollop of whipped cream or vanilla gelato or ice cream.  

A huge thank you to all who read, comment on, share and make recipes from Riegl Palate – it means so much to me. It truly makes my day when family and friends reach out to say that they’ve made or are intending to make one of my recipes. I can’t cook or eat with all my family and friends and it makes me feel like I’m there in spirit when you’re preparing one of my recipes.

A reader (and friend) reached out recently to say she’s going through a lot with a family member with health issues and she looks forward to reading my posts when she’s waiting at medical appointments. That meant so much to me! I’m happy that I can spread a tiny bit of joy.

Cheers to the art of good eating and to many more years of Riegl Palate!

P.S.  If you aren’t already following Riegl Palate on social media please consider doing so. Check out Riegl Palate on Facebook, Instagram and Twitter (yes, I still call it Twitter!).

Double Chocolate Cake

 

Double Chocolate Cake
5.0 from 1 reviews
Print
Recipe type: Dessert
Author:
Serves: 8
Ingredients
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened Dutch-process cocoa powder (see Notes)
  • 1 teaspoon baking soda
  • ¾ teaspoon coarse sea salt
  • 1 cup packed light brown sugar
  • 2 large eggs
  • ½ cup water
  • 1 teaspoon instant espresso powder
  • ½ cup sour cream
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips
  • Dust with powdered sugar
  • Optional: serve with whipped cream or vanilla gelato or ice cream
Instructions
  1. Preheat the oven to 350°F. Spray a 9-inch round cake pan with canola oil. Line the bottom of the pan with a round of parchment paper and spray the parchment.
  2. In a medium bowl, sift the flour, cocoa powder and baking soda. Whisk in the salt.
  3. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds.
  4. Whisk in ½ cup water, espresso powder, sour cream, butter and vanilla.
  5. Add the flour mixture and whisk gently until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan. Bake for 35 to 45 minutes – the cake is done when a toothpick inserted into the cake comes out clean.
  8. Transfer the pan to a wire rack, then run a paring knife around the edge of the cake to loosen. Let the cake cool completely.
  9. Invert the cake directly onto the rack, lift off the pan and remove and discard the parchment. Re-invert onto a serving plate.
  10. Just before serving, dust with powdered sugar.
  11. Serve with a dollop of whipped cream or a small scoop of vanilla gelato or ice cream.
Notes
* I recommend using Dutch-process cocoa powder as it produces a more intense chocolate flavor. You can also use natural cocoa powder with good results. For Dutch-process, I recommend Guittard Cocoa Rouge Unsweetened Cocoa Powder (Red Dutch-Process Cocoa Powder) and for natural, I recommend Scharffen Berger 100% Unsweetened Cocoa Powder. I keep both in my pantry.
Wordpress Recipe Plugin by EasyRecipe

 

Source:  Variation on a recipe from Milk Street