Chocolate Chunk Chocolate Cake

8 Servings

2 tablespoons warm water
1 tablespoon instant coffee crystals

1-1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks unsalted butter; room temperature
1-1/2 cups sugar
3 large eggs, room temperature

2/3 cup sour cream
1 teaspoon vanilla extract
14 ounces milk chocolate Toblerone bars cut into 1/2-inch pieces

Powdered sugar

Preheat oven to 325 degrees. Butter 9-incb-diameter springform pan; dust with flour. Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.

Sift flour cocoa, baking powder and salt into medium bowl, Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1-1/2 cups sugar, beating until well blended. Beat in eggs, 1 at a' time. Add coffee mixture, sour cream and vanilla extract and beat to blend. Stir in flour mixture. Fold in half of chocolate pieces. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer cake to rack; sprinkle remaining chocolate pieces over hot cake. Cool 10 minutes. Cut around pan sides to loosen cake; release pan sides. Cool cake completely.

Sift powdered sugar over cake. Cut into wedges and serve.