TIP: Vanilla extract and espresso powder boost the chocolaty-ness of this cake. They don’t add their own flavors, but enhance the cake by giving it deeper, richer chocolate flavor.
This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Utensils
8-Inch Round Baking Pan
Medium Bowl
Whisk
Large Bowl
Rubber Spatula
Parchment Paper
Step 1
Add 3 cups water to the pot. Spray the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray.
Step 2
In a medium bowl, add the flour, cocoa powder, espresso powder, baking powder, salt, and baking soda. Whisk to combine, then set aside.
Step 3
In a large bowl, add the brown sugar and butter. Whisk until smooth. Add the sour cream, eggs, and vanilla extract. Continue to whisk until smooth.
Step 4
Using a rubber spatula, stir the flour mixture into the wet mixture until just combined, then gently fold in chocolate chips. Pour the batter into the prepared pan and evenly spread.
Step 5
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 20 Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, remove the rack and pan. Allow to cool for about 30 minutes. Invert pan and transfer cake to a wire rack. Let cool completely before serving. Sprinkle top with confectioners’ sugar and serve with whipped cream, if desired.
Add 3 cups water to the pot. Spray the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray.
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 2 of 7
In a medium bowl, add the flour, cocoa powder, espresso powder, baking powder, salt, and baking soda. Whisk to combine, then set aside.
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 3 of 7
In a large bowl, add the brown sugar and butter. Whisk until smooth. Add the sour cream, eggs, and vanilla extract. Continue to whisk until smooth.
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 4 of 7
Using a rubber spatula, stir the flour mixture into the wet mixture until just combined, then gently fold in chocolate chips. Pour the batter into the prepared pan and evenly spread.
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 5 of 7
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 6 of 7
Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 20 Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
720ml
water for steaming
nonstick cooking spray
120g
all-purpose flour
35g
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
98g
brown sugar
120g
stick unsalted butter
90g
sour cream
2
large eggs
1 teaspoon
vanilla extract
127g
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
3 cups
water for steaming
nonstick cooking spray
1 cup
all-purpose flour
1/3 cup
cocoa powder
1 teaspoon
instant espresso powder
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
1/4 teaspoon
baking soda
1/2 cup
brown sugar
1
stick unsalted butter
3.15oz
sour cream
2
large eggs
1 teaspoon
vanilla extract
3/4 cup
chocolate chips
1 tablespoon
confectioners’ sugar (optional)
prepared whipped cream
Step 7 of 7
When cooking is complete, remove the rack and pan. Allow to cool for about 30 minutes. Invert pan and transfer cake to a wire rack. Let cool completely before serving. Sprinkle top with confectioners’ sugar and serve with whipped cream, if desired.
