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Ingredients
- 1-2/3 c flour
- 3/4 c (6 oz.) unsalted butter, softened
- 1/3 cup of sour cream
- 1 T vanilla extract
- 1/2 t baking soda
- 1/2 t kosher salt
- 2 eggs at room temperature
- 1-1/3 cups +1/2 cup sugar, divided
- 1/2 cup +1 teaspoon unsweetened cocoa, divided
- 1/2 cup boiling water +1/2 cup water, divided
- 1 cup bittersweet or milk chocolate chips
- 1 oz. thick bittersweet chocolate baking bar
Details
Servings 8
Preparation time 15mins
Cooking time 205mins
Preparation
Step 1
Preheat oven to 325°. Line a 2 pound 9 x 5“ loaf pan with aluminum foil, leaving a 3 inch overhang on all sides; lightly grease foil with cooking spray.
Combine flour, butter, sour cream, vanilla, baking soda, salt, eggs, 1-1/3 cups sugar and 1/2 cup cocoa in the bowl of a food processor. Process until smooth batter forms, about 30 seconds. Scrape down sides with the rubber spatula. Process again while pouring boiling water through food shoot, about 15 seconds. Remove lid and stir in chocolate chips.
Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out mostly clean, 68 to 70 minutes. (This is a damp cake, so it may be sticky)
About 10 minutes before cake is ready, combine remaining water, remaining sugar and 1 teaspoon cocoa in a small sauce pan, stir together. Bring to a boil boil over medium high heat stirring often. Let bubble for five minutes until you have a pourable but slightly sticky syrup, 8-10 minutes.
Remove cake from oven, and place pan on a wire rack. Pierce cake all over with a wooden pack; pour Hot syrup slowly and evenly over surface of cake. Let cake cool completely and Pam, about two hours.
Use overhanging foil as handles to lift cake out of the pan; discard foil, and place cake in a serving platter. Using a sharp knife, cut chocolate bar so that it splinters and flakes into pieces of various sizes. Sprinkle chocolate pieces over cake; slice and serve.
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