Chocolate Sour Cream Cake

Chocolate cake falls into two camps: moist and gooey or dense, yet crumbly. But why choose? We give you recipes for both. This cake, which falls into the second camp, is deliciously light; it doesn’t scream rich or decadent. For your gooey fix, go to our Intensely Chocolate Cupcakes (here).

MAKES 1 BUNDT-SIZE CAKE OR TWO 9-INCH CAKES FOR LAYERING

4½ ounces unsweetened chocolate, chopped

10 tablespoons (1¼ sticks) unsalted butter, 2 of the tablespoons melted, for the pan

1 cup packed dark brown sugar

1 cup sugar

2 extra-large eggs

1½ teaspoons pure vanilla extract

Pinch of ground cinnamon (optional)

1 cup (8 ounces) sour cream

1 teaspoon baking soda

½ cup warm water

2 cups unbleached all-purpose flour

½ to ¾ cup bittersweet chocolate chips (optional)

½ pint heavy cream, whipped

1 pint raspberries

Place the chocolate in the top of a double boiler, or in a glass bowl. Melt over simmering water, or in the microwave in 30-second bursts, stirring in between. (Stop when the chocolate is two-thirds melted; it will continue to melt.) Allow the chocolate to cool.

Preheat the oven to 350ºF. Brush a Bundt pan or two 9-inch round cake pans with the melted butter. If using the round pans, also line with parchment paper. (note: We like to chill the greased Bundt pan before adding the batter. We find this helps ensure that the cake will not stick.)

In the bowl of a standing mixer, cream the sugars and 8 tablespoons butter on medium speed until well combined and fluffy, 3 to 4 minutes. Beat in the eggs one at a time. Reduce the speed to low, add the melted chocolate, vanilla, and cinnamon, if using, and mix thoroughly. Add the sour cream and continue to mix until it’s just incorporated.

In a small bowl, dissolve the baking soda in the water to eliminate any bitterness. Add the flour and baking soda mixture to the batter in two parts. Mix until just combined. Fold in the chocolate chips, if using.

Pour the batter into the pan(s). Bake until the cake is springy to the touch and a tester inserted into the cake comes out clean, 45 to 50 minutes for the Bundt pan, 25 to 30 minutes for round pans. Allow the cake(s) to cool in the pan(s) on a rack for 15 minutes. Turn out from the pan(s) and set onto a serving dish (or fill and frost the layers with additional whipped cream). Serve with the raspberries and whipped cream.