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Receta Chocolate Chunk Chocolate Cake

Name: Chocolate Chunk Chocolate Cake
Ingredients: 2 Tbsp. Hot water; 1 Tbsp. Instant coffee crstals; 1 1/2 c. All purpose flour; 3/4 c. Unsweetened cocoa pwdr; 1 1/2 tsp Baking pwdr; 1/2 tsp Salt; 3/4 c. (1 1/2 sticks) unsalted butter, room temp.; 1 1/2 c. Sugar; 3 lrg Large eggs, room temp.; 2/3 c. Lowfat sour cream; 1 tsp Vanilla extract; 4 x Lowfat milk (3.52 ounce) chocolate Toblerone bars, cut into 1/2 inch pcs Powdered sugar

de Global Cookbook

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Ingredientes

2 Tbsp. Hot water
1 Tbsp. Instant coffee crstals
1 1/2 c. All purpose flour
3/4 c. Unsweetened cocoa pwdr
1 1/2 tsp Baking pwdr
1/2 tsp Salt
3/4 c. (1 1/2 sticks) unsalted butter, room temp.
1 1/2 c. Sugar
3 lrg Large eggs, room temp.
2/3 c. Lowfat sour cream
1 tsp Vanilla extract
4 x Lowfat milk (3.52 ounce) chocolate Toblerone bars, cut into 1/2 inch pcs Powdered sugar

Direcciones

Preheat oven to 325 degress. Butter a 9 inch springform pan; dust with flour. Stir 2 Tablespoons water and coffee in a small bowl till coffee dissolves; set aside. Sift cocoa, baking pwdr, flour and salt into a medium bowl.
Beat butter in a large bowl with electric mixer till fluffy. Gradually add in sugar, beating till well blended. Beat in Large eggs, one at a time. Add in coffee mix, lowfat sour cream and vanilla and beat to blend. Stir in flour mix.
Mix in half of chocolate pcs. Transfer batter to prepared pan. Bake cake till tester inserted in center comes out clean, about 1 hour and 10 mins. Transfer cake to rack; sprinkle remaining chocolate pcs over warm cake. Cold 10 mins. Cut around cake; release pan sides. Cold cake completely. Sift powdered sugar over cake. Cut into wedges and serve.