Quick and Easy Chocolate Cake

By dette

We prefer Dutch-process cocoa here over natural coca for its fuller, deeper flavor.

No fuss, no muss. Our chocolate cake sidesteps the usual routine in favor of easy flavor.

Ingredients

• 8 tblsp unsalted butter
• 1/2 c. freshly brewed coffee
• 1/4 c. unsweetened Dutch-process cocoa
• 1 c. all-purpose flour
• 1 c. granulated sugar
• 1/4 tsp baking powder
• 1/4 tsp fine salt
• 1/8 tsp baking soda
• 1/4 c. sour cream
• 1 large egg, room temperature
• 1/2 tsp pure vanilla extract
• Confectionrs' sugar for dusting
• Ice cream or sweetened whipped cream, for serving
• Optional

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9 inch round cake pan, line bottom with a round of parchment paper, then lightly butter the paper.

Put the butter, coffee, and cocoa in a microwave-safe bowl, cover with plastic wrap and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Cool the cake on a rack for 15 minutes, then unmold, turn it upright, and cool completely on the rack. Dust with confectioners' sugar and serve with ice cream or whipped cream if desired.