Chocolate Chunk Espresso Sour Cream Loaf Cake

cut espresso loaf cake on marble serving plate with two slices of cake laying in front of loaf with white flowers and chopped chocolate around.

Chocolate Chunk Espresso Sour Cream Loaf Cake

Skip the coffee run and try THIS Chocolate Chunk Espresso Sour Cream Loaf Cake! A perfect blend of rich dark chocolate and bold espresso for a delicious treat that is sure to put some pep in your step.

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 30

Total Time: 1 55

Servings: slices

Calories: 481kcal

Ingredients

Cake

2 cups all purpose flour*
2 Tablespoons espresso powder
1¾ teaspoons baking powder
½ teaspoon baking soda
⅔ teaspoon salt
⅔ cup unsalted butter room temperature
1¼ cups granulated sugar
3 large eggs room temperature
2 teaspoons vanilla extract
1¼ cups sour cream room temperature
¼ cup strong coffee
1½ cups chopped chocolate

Icing

1 cup powdered sugar sifted
¼ tsp espresso powder
½ tsp vanilla extract
2 Tbsp whole milk

Instructions

Cake

Heat oven to 350℉.
Spray a 9 inch loaf pan with baking spray. Set aside.
In a medium bowl, whisk flour, espresso powder, baking powder, baking soda, and salt together. Set aside.
In the bowl of a stand mixer fitted with the flat beater, combine butter and sugar.
Beat until light and fluffy, about 3-4 minutes, scraping down sides of bowl as necessary.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
Beat on high speed until light and fluffy, about 1-2 minutes.
Add flour mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in coffee.
Stir in chocolate.
Pour into prepared pan.
Bake for 90 minutes, or until cake tests done.
Set aside until cool enough to handle, 15-20 minutes.
Turn out and finish cooling on wire cooling rack.

Icing

Combine powdered sugar, espresso powder, vanilla, and milk in a small bowl.
Whisk until smooth.
Pour over cooled cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

1 1/2 cups chopped chocolate = 2 baking bars
If you would like to substitute salted butter, reduce the salt in the recipe to 1/3 teaspoon.
Room temperature is about 70℉.
Baking temperature is important with this recipe. If you bake it any higher than 350℉, it will burn. Use an oven thermometer to ensure accurate cooking temperatures.

Nutrition