Chocolate Chip Brown Sugar Cake
|Butter/Margarine||6 1⁄2 Ounce (3/4 Cup / 6 Ounce / 170 Gram Plus 1 Tablespoon, At Room Temperature)|
|Almonds||1⁄4 Cup (4 tbs), sliced|
|Semi sweet chocolate chips||12 Ounce (340 Gram, 1 Large Package)|
|Firmly packed brown sugar||385 Gram (1 3/4 Cups)|
|Reduced fat sour cream||180 Milliliter (3/4 Cup)|
|Sifted cake flour||145 Gram (1 1/2 Cups)|
|Unsweetened cocoa||43 Gram (1/2 Cup)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Milk||180 Milliliter (3/4 Cup)|
|Unsweetened cocoa||1 Teaspoon|
|Powdered sugar||1 Tablespoon|
Use 1 tablespoon of the butter to grease a 10 inch crown pan: coat interior of pan evenly with almonds.
Set pan aside.
In a blender or food processor, process 1 cup (170 g) of the chocolate chips until finely ground: set ground chocolate aside.
In large bowl, beat remaining 3/4 cup (170 g) butter and brown sugar with an electric mixer until creamy and blended.
Add eggs, one at a time, beating until smooth and fluffy after each addition.
Gradually blend in sour cream: then blend in vanilla and ground chocolate.
In a medium-size bowl, combine flour, the 1/2 cup (43 g) cocoa, baking powder, and baking soda: stir until well blended.
Add flour mixture to butter mixture alternately with milk, beating until smooth after each addition.
Stir in remaining 1 cup (170 g) chocolate chips.
Spread batter in prepared pan.
Bake in a 350°F (175°C) oven until top of cake springs back when lightly touched and a wooden pick inserted in center of cake comes out clean (40 to 45 minutes).
Let cool in pan on a rack for 30 minutes.
Invert cake onto rack to cool completely.
If desired, mix the 1 teaspoon cocoa and powdered sugar: sift over cake before cutting.