Bistro Chocolate Cake

Big Green Egg

PREP TIME

30 Minutes

EGG TEMP

350°F/176°C

COOK TIME

1 Hour

SERVINGS

4-8

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.

Instructions

Set the EGG for direct cooking at 350°F/176°C.
In a Dutch oven, melt the chocolate and butter and combine with the coffee. Remove from the EGG to cool.
Add the convEGGtor to the EGG for indirect cooking at 350°F/176°C.
In a large bowl, mix the sugars together.
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.
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.
Add the wet ingredients to the dry ingredients and whisk until well blended. Pour the batter into a prepared skillet.
Generously grease a Cast Iron Skillet with butter. Spread the batter into the skillet, add to the EGG and bake for 40 minutes.
Remove the cake from heat and let cool.
Invert the cake onto a serving plate and serve topped with whipped cream.

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