The reason the word 'dairy' is in the cake's name is because according to Jewish dietary laws, milk and meat cannot be eaten together. Therefore, after having a meat meal I would have to wait an allotted amount of time before eating it. Vice versa, after eating this cake, I would have to wait a (considerably less than after meat) appropriate time as well. Therefore, a food's status (meat, dairy, or pareve which means neutral) has to be known.
This is a moist, tasty chocolate cake. You will love it.
Makes one 9-inch round, single-layer cake
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¾ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda and ¼ tsp salt
3 tb unsalted butter, melted about halfway (I used margarine)
3 tb sour cream
½ cup milk
1 egg, at room temperature
1 tsp vanilla
¼ cup mini chocolate chips, or chocolate chunks
For the optional glaze which I skipped:
2 ounces bittersweet chocolate, finely chopped
Scant 1/2 cup heavy cream
Preheat the oven to 325 degrees F. Grease a 9-inch round cake pan. Line with parchment.
Sift the flour, cocoa, sugar, baking powder, baking soda, and salt into a large bowl.
Add the butter, sour cream, milk, egg, vanilla, and mini chips. Mix well with a wooden spoon or a rubber spatula. It's okay if the batter's a bit lumpy, but make sure there are no pockets of undissolved dry ingredients.
Pour into the prepared cake pan. Bake in the center of the oven for 30 to 35 minutes, until a skewer withdraws clean, and the cake is just beginning to pull away from the sides.
Cool on a rack for a few minutes, then unmold to cool completely.
If making the glaze, wash and dry the bowl. Add the chopped chocolate. In a small saucepan, bring the cream up to a hard simmer. Pour the cream over the chocolate. Cover for a few minutes, then stir well. Refrigerate until slightly thickened. Spoon over the cake, or serve alongside.