Stovetop Dutch Oven Chocolate Cake

Ingredients

• 1 cup (120 grams) all-purpose flour
• 1/3 cup (28 grams) unsweetened cocoa powder, natural or Dutch process
• 1 teaspoon baking soda
• 1/2 teaspoon table salt, OR 3/4 teaspoon kosher salt
• 1 cup (213 grams) packed brown sugar, dark or light
• 2 large eggs
• 1/2 cup (114 grams) sour cream, not reduced fat
• 6 tablespoons (57 grams) butter, salted or unsalted, melted and at room temp
• 2 teaspoons pure vanilla extract or vanilla paste
• 1/2 cup (114 grams) strong brewed coffee
• Powdered sugar (optional), for sprinkling over the top of the cake

Instructions

1. 1

   Scrunch some foil into a 18-inch long snake...: Scrunch some foil into a 18-inch long snake that's roughly 1-inch thick. (I used three pieces of foil stacked on top of each other to get the right thickness) Form it into a circle and place it on the bottom of a dutch oven. (See photos above.)

2. 2

   Add enough water to the bottom of the...: Add enough water to the bottom of the pan so that the water comes about three quarters of the way up the sides of the foil ring. (You'll need to hold the ring down to measure the right amount of water because the ring will float.)

3. 3

   Prepare an 8-inch round cake pan that's 3...: Prepare an 8-inch round cake pan that's 3 inches deep (see link below) by smearing the inside of the pan with a thin layer of vegetable shortening or butter and line the bottom of the pan with parchment paper. Smear the top of the parchment paper with vegetable shortening or oil then dusting the inside of the pan with some all-purpose flour. (More about how to prepare a cake pan so the cake will not stick.)

4. 4

   Add the flour, cocoa powder, baking soda, and...: Add the flour, cocoa powder, baking soda, and salt to a medium size bowl and stir with a wire whisk to mix.

5. 5

   Add the brown sugar and egg to another...: Add the brown sugar and egg to another mixing bowl and whisk vigorously for about 30 seconds to blend completely. Whisk in the sour cream, melted butter, and vanilla, then whisk in the coffee.

6. 6

   Add the dry ingredients to the wet ingredients...: Add the dry ingredients to the wet ingredients and stir with the whisk jut until everything is blended together. There will be a few small lumps and that's ok.

7. 7

   Pour the batter into the prepared pan and...: Pour the batter into the prepared pan and set the pan on top of the foil ring inside the Dutch oven.

8. 8

   Place the lid on top of the Dutch...: Place the lid on top of the Dutch oven and set it over high heat. When the water begins to boil, reduce the heat to low and let the cake steam inside the Dutch oven until the center of the cake is firm to the touch, about 23 - 25 minutes. (Try not to open the Dutch oven often while the cake is steaming but do check that the water is at a gentle simmer.)

9. 9

   When the cake is firm to the touch,...: When the cake is firm to the touch, turn off the heat and remove the lid but leave the cake in the dutch oven. Let the cake rest until the pan is cool enough to handle.

10. 10

    Remove the pan from the dutch oven and...: Remove the pan from the dutch oven and run a knife around the outside of the cake to separate the sides of the cake from the sides of the pan. Allow the cake cool completely inside the pan.

11. 11

    When the cake has cooled to room temperature,...: When the cake has cooled to room temperature, gently turn it out onto a serving plate and dust the top with some powdered sugar. (Scroll up for more serving suggestions such as the cherry sauce in the photo pictured in this recipe.)