Stovetop Chocolate Cake

By [e-mail]

Ingredients

• 142 142 142 grams (1 cup) all-purpose flour
• 29 29 29 grams (1/3 cup) cocoa powder
• 1 1 1 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon kosher salt
• 198 198 198 grams (1 cup packed) light brown sugar
• 2 2 2 large eggs
• 1/2 1/2 1/2 cup water
• 1 1 1 teaspoon instant espresso powder
• 1/2 1/2 1/2 cup sour cream
• 6 6 6 tablespoons (3/4 stick) salted butter, melted
• 1 1/2 1 1/2 1/2 teaspoons vanilla extract
• 142 142 142 grams (1 cup) all-purpose flour
• 29 29 29 grams (1/3 cup) cocoa powder
• 1 1 1 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon kosher salt
• 198 198 198 grams (1 cup packed) light brown sugar
• 2 2 2 large eggs
• 1/2 1/2 1/2 cup water
• 1 1 1 teaspoon instant espresso powder
• 1/2 1/2 1/2 cup sour cream
• 6 6 6 tablespoons (3/4 stick) salted butter, melted
• 1 1/2 1 1/2 1/2 teaspoons vanilla extract

Details

Servings 8
Cooking time 35mins
Adapted from 177milkstreet.com

Preparation

Step 1

01
Cut an 18-inch length of foil and gently scrunch together to form a snake about 1 inch thick. Shape into a circle and set on the bottom of a large Dutch oven. Add enough water to reach three-quarters up the coil.

Coat the bottom and sides of a 9-inch round cake pan with cooking spray, line with kitchen parchment, then coat the parchment. Place the prepared pan on top of the coil.
See Demo

02
Sift the flour, cocoa powder and baking soda into a medium bowl, then whisk in the salt. In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds.

Whisk in the water, espresso powder, sour cream, butter and vanilla. Add the flour mixture and whisk gently until just combined.
See Demo

03
Pour the batter into the prepared pan. Cover and heat on high until the water boils. Reduce heat to low and steam, covered, until the cake is just firm to the touch at the center, about 23 minutes.
See Demo

04
Turn off the heat and remove the lid. Let the cake sit in the Dutch oven until the pan is cool enough to handle. Transfer the pan to a wire rack, then run a paring knife around the edges.

Let the cake cool completely, then invert onto a plate and remove the parchment. Invert again onto another plate.
See Demo