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This simple double-chocolate cake comes together in minutes using basic pantry staples. Dress it up by serving it warm with a scoop of vanilla ice cream.
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34 cup sugar
12 cup Land O Lakes® Butter, melted
12 cup unsweetened dark cocoa
1 teaspoon instant coffee or espresso granules, if desired
12 teaspoon salt
12 teaspoon vanilla extract
1 cup full-fat sour cream
1 cup all-purpose flour
1 teaspoon baking powder
12 teaspoon baking soda
34 cup mini chocolate chips
STEP 1
Heat oven to 325°F. Spray bottom of 9-inch square baking pan with nonstick baking spray.
STEP 2
Combine sugar, melted butter, cocoa, eggs, instant coffee, if desired, salt and vanilla in large bowl; whisk until smooth. Add sour cream; whisk until smooth. Add flour, baking powder and baking soda; whisk until smooth, scraping down side of bowl. Fold in 1/2 cup chocolate chips. Spread batter evenly into pan. Sprinkle batter with remaining chocolate chips.
STEP 3
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Store covered at room temperature up to 3 days.
Coffee enhances and complements chocolate flavor, though your cake will still taste amazing without it.
Use unsweetened dark cocoa instead of regular to give this cake an intense chocolate kick, but regular unsweetened cocoa works too.
Start checking doneness at the beginning of the bake range for a perfectly baked cake.
Cake is not just for special occasions. Snacking cakes are approachable and easy for all levels of baking skill. Grab your bowl and whisk and let’s get baking!
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