This may not be all that shocking for some, but for me it totally blew my mind. (Aside from the current state of our country and the world, of course.) The worst thing that could happen if you make this is that I was totally wrong, and that I’m just not a good judge of chocolate cakes and that the soy sauce is just too overpowering. Maybe I might not be as sensitive to soy sauce as others, being that I consumed a lot of it in my lifetime, but I honestly could not tell that this single 9-inch round cake contained any soy sauce, and a whopping 1/4th cup, at that.

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But if you know you that 1/4 cup of soy sauce in this size of cake may be too much for you, decreasing it to 2 Tablespoons might be the way to go for you. And actually, when I tasted the cake 2 days later, I could in fact taste the soy sauce more. So in conclusion, if you intend to serve this on the same day it is made, use 1/4th cup of soy sauce, and if you intend to serve any of it a few days later, decrease the amount of soy sauce to 2-3 Tablespoons. And if you know that even a little soy sauce might not be your cup of tea, I think fresh brewed coffee would be an excellent substitute, or else just a little more sour cream.

soy sauce chocolate cake (makes one 9-inch round cake)

ingredients

2 Tablespoons unsweetened Dutch-process cocoa, to coat pan, optional

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup plus 1 tablespoon unsweetened Dutch-process cocoa

3/4 cup unsalted butter, soft but not melted, room temperature

1 cup granulated sugar

1/3 cup brown sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup sour cream, room temperature

1/4 cups regular or low-sodium soy sauce

Confectioners’ sugar, optional

method

Heat oven to 350 degrees F. Spray bottom and sides with baking spray, then line bottom of pan with parchment paper, and spray bottom again. Optional: Add 2 Tablespoons of cocoa on top of parchment paper, place a cutting board over the pan and shake to coat the sides and bottom of paper-lined pan with the cocoa. Tap out any excess cocoa, if any, and set aside. Y

Sift the flour, baking powder, baking soda, and cocoa into a bowl and stir with a whisk several times to combine. Set aside.

In another bowl, cream the butter and the sugars together with a handheld mixer, mixing until well creamed and fluffy. Add the eggs, one at a time, mixing well after each addition. Continue with adding the vanilla extract. Mix and also scrape down sides and bottom of bowl. and mix again to ensure ingredients are well mixed together.

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Add the soy sauce to the sour cream and stir well to combine.

Alternate adding some the flour mixture and some of the sour cream mixture to the cream butter mixture, mixing on low between each addition, starting and ending with the flour mixture. do not over mix.

Pour batter into prepared pan and bake for about 35-40 minutes, or just until toothpick test stuck in the middle of cake comes out dry. Remove from pan and let cool on a wire rack. Let cool completely before sifting confectioners sugar or cocoa powder over the cake.

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