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Chocolate Creme Fraiche Cake Recipe


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     Chocolate Creme Fraiche Cake

Category   Desserts - Breads
Sub Category   None

1 1/4 c (295 ml) hot cocoa
1 c (110g) unsweetened cocoa powder (Van Hooten's is best)
2 1/2 c (330 g) all-purpose flour
1 1/4 tsp (5 g) salt
2 1/2 tsp (11 g) baking soda
2 c (400 g) sugar
3 large eggs
1 1/4 c (282 g) creme fraiche (or Greek yogurt)
1 c - 2 Tbsp (267 ml) vegetable oil

Preheat oven to 350 F (175 C). Butter and flour cake pans or line bottoms with parchment paper. In a small bowl, whisk together the hot cocoa and cocoa powder until no lumps remain. Set aside. In another bowl, sift together flour, salt, baking soda. In a large bowl, beat together sugar and eggs until smooth and pale yellow in color. Stir in the crème fraiche, followed by the vegetable oil. Add the flour mixture all at once and stir until combined. Stir in the cocoa mixture until smooth.
Baking times- Muffin tins 18 - 23 min Two 9 in. round pans 25 - 35 min 9 x 13 in. pan 25 - 35 min
Note- I highly recommend using Van Hooten's cocoa from Carrefour. If you do, you can slightly decrease the amount of cocoa added. Don't even think about using Hershey's!
Since moving to Switzerland, this has become my go-to chocolate cake recipe. My kids' friends testify that it's the best!

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