Description
A rich and moist Sour Cream Chocolate Loaf Cake that combines the deep flavor of cocoa with a tender crumb, enhanced by the creaminess of sour cream and a hint of coffee. Perfect for chocolate lovers seeking a decadent loaf cake with an optional chocolate chip twist.
Ingredients
Dry Ingredients
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt (diamond kosher half if Morton)
- 2/3 cups unsweetened cocoa powder
- 1 cup mini chocolate chips coated in 1 tablespoon of flour (optional)
Wet Ingredients
- 2 sticks butter (melted)
- 3/4 cup hot coffee
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream
Topping
- ½ cup standard chocolate chips (optional)
Instructions
- Preheat oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the loaf evenly.
- Prepare loaf pan: Grease a large 9” x 5” loaf pan with cooking spray to prevent the cake from sticking during baking.
- Mix dry ingredients: In a medium bowl, combine the granulated sugar, baking soda, all-purpose flour, salt, and unsweetened cocoa powder. Stir these together to distribute ingredients evenly.
- Mix wet ingredients and combine: In a large mixing bowl, whisk melted butter, hot coffee, and the cocoa powder mixture until smooth. Then add the dry ingredients, stirring until just combined.
- Add eggs, vanilla, and sour cream: Incorporate the eggs, vanilla extract, and full-fat sour cream into the batter. Mix until the batter is uniform and smooth. If using, gently fold in the mini chocolate chips coated in flour to prevent sinking.
- Pour batter into pan: Transfer the batter into the greased loaf pan. Optionally, sprinkle the standard-sized chocolate chips on top for added texture and indulgence.
- Bake: Place the loaf pan in the oven and bake for 50 to 75 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool the cake: Remove from oven and allow the cake to cool in the pan for 15 minutes. Run a knife around the sides to loosen it, then invert onto a wire rack to cool completely.
Notes
- Do not fill the loaf pan completely; leave about 1 inch of space to allow the cake to rise without overflowing.
- Mini chocolate chips should be coated in flour to prevent them from sinking to the bottom during baking.
- The cake can yield one large loaf or two smaller ones depending on the size of your pans.
- Using hot coffee enhances the cocoa flavor but can be substituted with hot water if desired.
- Let the cake cool completely before slicing to maintain a clean cut and ideal texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
