Description
This Chunk Espresso Sour Cream Loaf Cake is a moist and flavorful dessert that combines the rich bitterness of espresso with the creamy texture of sour cream and the indulgence of chopped chocolate. Perfect for coffee lovers, this loaf cake is topped with a smooth espresso icing that enhances its bold flavors, making it an ideal treat for gatherings or a luxurious afternoon snack.
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 teaspoon espresso powder
- ½ teaspoon vanilla extract
- 2 Tablespoons whole milk
Instructions
- Preheat Oven: Heat your oven to 350℉ (175℃) and prepare your baking pan by spraying a 9-inch loaf pan with baking spray to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, espresso powder, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the flat beater attachment, combine the unsalted butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed for even mixing.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate them. Then add vanilla extract and beat on high speed for 1 to 2 minutes until the mixture is again light and fluffy.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and sour cream to the batter beginning and ending with the flour mixture. This gentle folding helps maintain the batter’s airiness and structure.
- Incorporate Coffee and Chocolate: Stir in the strong coffee followed by the chopped chocolate pieces, evenly distributing them throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and bake for approximately 90 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, set the cake aside for 15 to 20 minutes to cool enough to handle, then carefully turn it out onto a wire cooling rack to finish cooling completely.
- Prepare Icing: In a small bowl, whisk together the powdered sugar, espresso powder, vanilla extract, and whole milk until the icing is smooth and pourable.
- Ice the Cake: Pour the prepared espresso icing over the cooled loaf cake, allowing it to drip down the sides for a delicious finishing touch.
Notes
- Ensure all ingredients like eggs, butter, and sour cream are at room temperature for better mixing and cake texture.
- Use strong brewed coffee for the cake to intensify the espresso flavor; espresso powder alone works but the coffee adds moisture and depth.
- The baking time may vary depending on your oven; start checking for doneness at around 85 minutes.
- For added texture, substitute half of the chopped chocolate with nuts such as walnuts or pecans if desired.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week. The icing may harden in the fridge, so bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
