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Sour Cream Chocolate Loaf Cake

Sour Cream Chocolate Loaf Cake That's Decadently Moist and Rich

This Sour Cream Chocolate Loaf Cake is a decadent, moist treat that captures the essence of chocolate and nostalgia, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips

Equipment

  • loaf pan
  • Mixing bowls
  • Electric mixer
  • Measuring Cups
  • Measuring Spoons
  • spatula

Method
 

Step-by-Step Instructions for Sour Cream Chocolate Loaf Cake
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray and dust it with flour.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Cream together the softened butter and granulated sugar in a separate bowl until light and fluffy.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the sour cream and vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.
  6. Pour the batter into the greased loaf pan, smoothing the top.
  7. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices wrapped in plastic wrap for up to 3 months.

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