⅓ cup unsweetened Dutch-process cocoa powder (see Notes)
1 teaspoon baking soda
¾ teaspoon coarse sea salt
1 cup packed light brown sugar
2 large eggs
½ cup water
1 teaspoon instant espresso powder
½ cup sour cream
6 tablespoons (3/4 stick) unsalted butter, melted
2 teaspoons vanilla extract
½ cup dark chocolate chips
Dust with powdered sugar
Optional: serve with whipped cream or vanilla gelato or ice cream
Instructions
Preheat the oven to 350°F. Spray a 9-inch round cake pan with canola oil. Line the bottom of the pan with a round of parchment paper and spray the parchment.
In a medium bowl, sift the flour, cocoa powder and baking soda. Whisk in the salt.
In a large bowl, whisk the sugar and eggs until slightly lightened, about 30 seconds.
Whisk in ½ cup water, espresso powder, sour cream, butter and vanilla.
Add the flour mixture and whisk gently until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan. Bake for 35 to 45 minutes – the cake is done when a toothpick inserted into the cake comes out clean.
Transfer the pan to a wire rack, then run a paring knife around the edge of the cake to loosen. Let the cake cool completely.
Invert the cake directly onto the rack, lift off the pan and remove and discard the parchment. Re-invert onto a serving plate.
Just before serving, dust with powdered sugar.
Serve with a dollop of whipped cream or a small scoop of vanilla gelato or ice cream.