Ingredients
- 1 1/4 cups (300 ml) bittersweet chocolate
- 8 oz. (229 g) unsalted butter, divided (6 oz. for the cake, 2 oz. for greasing the skillet)
- 4 oz. (114 g) strong brewed coffee
- 1 1/3 cups (320 ml) golden brown sugar
- 2/3 cups (160 ml) white sugar
- 1/4 teaspoons (1.3 ml) baking soda
- 1 teaspoon (5 ml) kosher salt
- 1 1/4 cups (300 ml) all-purpose flour
- 1/3 cups (80 ml) Dutch-processed cocoa powder
- 3 eggs
- 4 tablespoons (60 ml) sour cream
- 2 tablespoons (30 ml) heavy cream
- 2 teaspoons (10 ml) vanilla extract
Instructions
Step 1
Set the EGG for direct cooking at 350°F/176°C.
Step 2
In a Dutch oven, melt the chocolate and butter and combine with the coffee. Remove from the EGG to cool.
Step 3
Add the convEGGtor to the EGG for indirect cooking at 350°F/176°C.
Step 4
In a large bowl, mix the sugars together.
Step 5
In another bowl, combine the baking soda, kosher salt, flour and cocoa powder. Add the dry ingredients to the sugars and stir until well mixed.
Step 6
Add the eggs to a medium bowl, and then add the sour cream and heavy cream. Stir until blended; fold in the cooled chocolate mixture.
Step 7
Add the wet ingredients to the dry ingredients and whisk until well blended. Pour the batter into a prepared skillet.
Step 8
Generously grease a Cast Iron Skillet with butter. Spread the batter into the skillet, add to the EGG and bake for 40 minutes.
Step 9
Remove the cake from heat and let cool.
Step 10
Invert the cake onto a serving plate and serve topped with whipped cream.
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