The Ultimate Nectarine Chocolate Cake
Chocolate and me, has been a love story, since I had my very first chocolate cake bite at the Surf Hotel in Nouméa, New Caledonia where I used to live decades ago.
In the kitchen, I have made many different chocolate cakes since the day I was allowed to bake by Mom and Dad.
I discovered Karima through the network of Guy Demarle. Her Instagram is so colorful and makes you want to be her next door neighbor in the hope of overflow baking goodness. I have used her Chocolate Muffin base for a dozen of seasonal chocolate cake which I will make you discover through out the year.
Believe in this recipe, try it and you will never make another chocolate cake recipe ever again.
Bon Appétit!
The Ultimate Nectarine Chocolate Cake
Ingredients
- 2 nectarines
- 1.5 oz (40 g) unsweetened cocoa powder
- 3 oz (85 g) sugar
- 4 oz (115 g) flour
- 1 tsp (5 g) baking powder
- 1 pinch of salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
- Then, combine the wet mixture to the dry mixture. Whisk until smooth.
- Pour your batter into the flexipan® and set aside in the fridge for 30 minutes.
- Wash and slice the nectarines in 6-8 slices each. And place them at the top of the batter.
- Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 20min)
- Once your chocolate cake out of the oven, let it cool down for about 10min. Then, Unmold, Serve and Enjoy!