Chocolate-Chunk Chocolate Cake

• 2 tablespoons warm water
• 1 tablespoon instant coffee crystals
• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 4 3.52-ounce milk chocolate Toblerone bars, cut into 1/2-inch pieces
• Powdered sugar

1. Preheat oven to 325F.
2. Butter 9-inch-diameter springform pan; dust with flour Stir 2 tablespoons water and coffee in small bowl until coffee dissolves; set aside.
3. sift flour, cocoa, baking powder and salt into medium bowl.
4. Using electric mixer, beat butter in large bowl until fluffy.
5. Gradually add 1 1/2 cups sugar, beating until well blended.
6. Beat in eggs, 1 at a time.
7. Add coffee mixture, sour cream and vanilla extract and beat to blend.
8. Stir in flour mixture.
9. Fold in half of chocolate pieces.Transfer batter to prepared pan.
10. Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes.
11. Transfer cake to rack; sprinkle remaining chocolate pieces over hoe cake.
12. Cool 10 minutes.
13. Cut around pan sides to loosen cake; release pan sides.
14. Cool cake completely.
15. Sift powdered sugar over cake.
16. Cut into wedges and serve.

water, instant coffee crystals, flour, cocoa, baking powder, salt, butter, sugar, eggs, sour cream, vanilla, chocolate toblerone, powdered sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-chunk-chocolate-cake-4593 (may not work)