Author Notes
On the days we’re short on time and long on appetite, this is our go-to dessert. A perfectly luscious cake that’s overrun with creamy chunks of chocolate, you’ll be able to get it from pantry to oven in less time than it takes to brew a pot of coffee. —bitememore
Ingredients
- Chocolate Topping
-
2 cups
chopped milk chocolate
-
1 cup
packed brown sugar
-
2 tablespoons
cocoa powder
-
1 tablespoon
ground cinnamon
- Cake Batter
-
1 cup
sugar
-
6 tablespoons
margarine
-
2
large eggs
-
1 teaspoon
baking soda
-
1 1/3 cups
flour
-
1 1/2 teaspoons
baking powder
-
1 teaspoon
vanilla extract
-
1 cup
sour cream
Directions
-
1) Preheat oven to 350°F. Coat a 9-inch square baking pan with non-stick cooking spray.
-
2) For the topping, in a small bowl, combine milk chocolate, brown sugar, cocoa powder and cinnamon. Set aside.
-
3) For the cake, in a food processor, combine sugar, margarine, eggs and vanilla. Process for 2 minutes.
-
4) Mix sour cream with baking soda in a measuring cup. Let stand for 30 seconds.
-
5) Add sour cream to food processor and mix 3 seconds. Add flour and baking powder, pulsing 4 times or until flour disappears.
-
6) Pour half of the batter into the prepared baking pan. Cover with half of the topping. Repeat with remaining batter and topping. Bake for 40-45 minutes.
See what other Food52ers are saying.