Bistro Chocolate Cake

30 Minutes
1 Hour


  • 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 
  • eggs 
  • 4 tablespoons (60 ml) sour cream 
  • 2 tablespoons (30 ml) heavy cream 
  • 2 teaspoons (10 ml) vanilla extract 


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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