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