Friday, April 8, 2011

Chocolate Sour Cream Cake with Chocolate Chips

You put sour cream in my CHOCOLATE?! Yes, yes, I did! And coffee as well! Because...

It's Andrew's birthday! (Which also means I am bringing MORE goodies into work, lol!)

What to make, what to make? He drinks lots of coffee... & likes chocolate... How about Magnolia Bakery's Chocolate Sour Cream Cake with Chocolate Chips? Most New Yorkers know Magnolia, on the corner of Bleeker & 11th Street in Greenwich Village. It's known for their super yummy cupcakes. I love them. They are my favorite treat. And of course, they have other yummy creations, one being the cake. But of course, being me, I did a variation on it especially since I did not have the exact ingredients. So below, is my take.

Chocolate Sour Cream Cake with Chocolate Chips 
adapted from the Magnolia Bakery Cookbook by Jennifer Appel & Allysa Torey
Chocolate goodness!
(I did a few things differently)
  • 3 Cups + 2 TBSp AP Unbleached Flour
  • 1 & 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 TBSp unsweetened Cocoa
  • 1/2 cup brewed, hot coffee
  • 1 cup Boiling Water
  • 3/4 cup unsalted Butter, softened
  • 2 & 2/3 cup light Brown Sugar
  • 2 Large Eggs, room temp.
  • 1 & 1/2 tsp Vanilla
  • 3/4 cup Sour Cream 
  • 1/2 cup Milk Chocolate Chips
Preheat oven to 325 degrees.

Grease & lightly flour a 10" Tube Pan.

In a large bowl, sift together the flour, baking powder & salt. Set aside.

Combine the hot coffee, boiling water & cocoa in a bowl. Set aside to cool.

Meanwhile, cream the light brown sugar & butter together with the mixer on low, until fluffy. Add the eggs, one at a time, carefully incorporating each egg before the next. Add the Vanilla. Gradually add the flour mixture until it's smooth. Add in the sour cream.  Then shut off the mixer & add the chocolate/coffee/liquid carefully in parts, turning the mixer back on/then off in between. Once all is incorporated, shut off the mixer completely & fold in the chips (covered in 1 TBSp of the flour) by hand. Pour the batter into the prepped Tube pan. Bake for 1 hour & 10-20 minutes or until a toothpick comes out clean. 

Let cake cool in the pan for 20 minutes, then take out of the pan & cool on a wire rack. Slice & YUM!

*Lishie tip- To see if Baking Soda still has it's leavening effectiveness, mix a teaspoon of it in a few tablespoons of white vinegar. It's good if it bubbles up! Also, keep baking soda used for baking sealed TIGHT because it absorbs any scents that come in contact with it.

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