I bought a new cake pan last Saturday, which I wanted to use as soon as possible. And I wanted to try a recipe from a cookbook I’ve never used before. Quite a while ago one of my friends brought back The Complete Magnolia Cookbook from her New York trip as a gift for me and sadly enough (the cake tasted great!) I hadn’t tried any of the recipes so far. Unfortunately there are not a lot pictures in the cookbook, which makes it harder to decide what to bake if you’ve never been to the actual Magnolia Bakery.
This cake is adapted from The Complete Magnolia Cookbook’s chocolate sour cream cake with chocolate chips, mainly because sour cream is practically impossible to find in Germany. If you come across something labelled sour cream in a German store it is usually some kind of yoghurt based milk product with spices and herbs. I really miss “real” sour cream!!!
By the way, this is what happens when you don’t grease and flour the pan properly and then don’t let it cool off long enough and then thump the pan impatiently on the countertop….
Don’t let the battered look deceive you, the cake tasted great and stayed moist for quite a few days.
- 3 cups (375g) all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 3 ounces (85g) coarsely chopped dark chocolate
- 1 and ½ cups (355ml) boiling water
- ¾ cup (170g) unsalted butter, melted
- 2⅔ cup (535g) firmly packed light brown sugar
- 2 eggs (L) at room temperature
- 1½ teaspoons vanilla extract
- ¾ cup (175ml) crème fraîche
- ½ cup (100g) (or more) coarsely chopped chocolate (milk or dark)
- Grease and flour a 10 inch / 26cm cake pan.
- Preheat oven to 325° F / 165° C
- Boil the water and melt the 3 ounces of chocolate with it. Stir until fully melted and then set aside to cool for 10 minutes.
- In a medium bowl whip together the flour, baking soda and salt - you can sift if you want, but I didn't.
- In a another, larger bowl cream the sugar with the butter, add the eggs one at a time. Add the vanilla extract and the dry ingredients and beat just until smooth.
- Add the crème fraîche and the melted chocolate water.
- Finally stir in the chopped chocolate pieces and pour the batter into the prepared pan.
- Bake for 70-80 minutes.