Description
A rich, moist chocolate cake made with crème fraîche for a tender crumb and subtle tang, finished with melty chocolate chips for an indulgent yet comforting dessert.
Ingredients
- All-purpose flour: 2 cups
- Unsweetened cocoa powder: 3/4 cup
- Granulated sugar: 1 3/4 cups
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1 1/2 teaspoons
- Fine salt: 1 teaspoon
- Eggs: 2 large
- Crème fraîche: 1 cup
- Vegetable oil: 1/2 cup
- Warm water: 1 cup
- Vanilla extract: 2 teaspoons
- Chocolate chips: 1 cup
Instructions
- Preheat the oven to 175°C and line a loaf pan or cake pan with parchment paper, lightly greasing it.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the eggs, crème fraîche, vegetable oil, warm water, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, whisking gently until a smooth batter forms.
- Fold in most of the chocolate chips, reserving a small handful for the top.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the surface.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven, let cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Notes
- Use room-temperature eggs for a smoother batter.
- Do not overmix the batter to keep the cake tender.
- Allow the cake to cool fully before slicing for clean pieces.
- The cake tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: chocolate cake, creme fraiche cake, moist chocolate cake, easy chocolate dessert, homemade chocolate cake