The Magnolia Journal – July 2019

Sourcebook on page 110

69 MAGNOLIA JOURNAL fall 2019

1. Preheat oven to 325°F. Generously grease a 4-qt. Dutch
   oven (preferably nonstick or enamel-coated cast iron). In a
   small saucepan whisk water and espresso powder. Add butter
   and cocoa. Heat until butter melts, stirring often. Remove
   from heat; whisk until smooth. Let cool 10 minutes.


2. Whisk the next five ingredients (through baking soda)
   in a large bowl. In a medium bowl, whisk sour cream, eggs,
   and vanilla. Add cooled chocolate mixture to flour mixture;
   stir until well combined. Mix sour cream mixture into the
   chocolate batter, stirring until thoroughly combined. Pour
   batter into prepared Dutch oven.


3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until a
   toothpick or skewer inserted into the center comes out clean.
   Cool in Dutch oven on a wire rack. If desired, sprinkle with
   powdered sugar. Serve with vanilla or coffee ice cream.

1 cup water

1 tsp. espresso

coffee powder

1 cup butter (2 sticks),

cut up

⅔ cup unsweetened

Dutch-process cocoa

powder

2 cups all-purpose flour

2 cups granulated sugar

¾ tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup sour cream

2 eggs

2 tsp. vanilla extract

Powdered sugar

(optional)

Vanilla or coffee

ice cream