Description
This tender, moist chocolate loaf cake is packed with flavor. Serve it iced, dusted with powdered sugar, or with a big scoop of ice cream!
Ingredients
Scale
- 1 cup water
- 2 ounces unsweetened chocolate, chopped
- 2 cups (9 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup butter (4 ounces; softened)
- 1 2/3 cups packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the Oven and Pan: Heat the oven to 325 F (165 C) and grease and flour a 9-by-5-bt-3-inch loaf pan.
- Melt the Chocolate: Bring the water to a boil in a saucepan. Put the chocolate in a small bowl and pour the boiling water over it.
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder, and salt in a small bowl; whisk or stir to blend thoroughly.
- Cream the Butter and Sugar: In a mixing bowl with electric mixer, beat the butter and brown sugar until light, about 3 minutes.
- Make the Batter: Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Beat in the vanilla. Add one-third of the dry ingredients and mix. Repeat with another 1/3 of the dry ingredients and the remaining sour cream. mix in the remaining flour until blended. With the mixer on low, incorporate the chocolate mixture, beating just until blended.
- Bake and Cool: Spread the batter in the prepared loaf pan and bake for 55 to 65 minutes or until a toothpick or wooden skewer comes out with just a few crumbs clinging. Cool in the pan on a rack for 15 minutes, then remove the cake to the rack to cool completely.
- Decorate the Cake: Dust with powdered sugar, frost, or glaze.
- Prep Time: 12 minutes
- Cook Time: 65 minutes
- Category: Cakes
- Method: Bake