There are times when a quick, no-fuss-no-muss chocolate cake is just the ticket. My version, what I like to call a Chocolate “Pan” Cake, is frosted and served right from the pan. You can’t get much
simpler than that (unless you use a mix, and that’s obviously to be avoided at all costs). This cake is also quite versatile—you can either swirl the frosting on top with a spatula, for a down-home, simple
look, or dress it up by piping on the frosting and topping it with some flashy-looking almond nougatine. The cake itself is a moist one; sour cream and butter make it so, and brown sugar gives it a
complex, musky sweetness. I like to top it with a classic chocolate Swiss buttercream, which has a silky mouthfeel that is a perfect match for this moist, chocolaty cake. A chopped Cacao Nib and
Almond Nougatine adds a touch of bitterness and some contrasting crunch. If you find Swiss buttercream to be too complex, top it with the frosting of your choice--peanut butter frosting is delish—and simplify things by substituting cookie crumbs or toasted nuts for the nougatine.
