Chocolate loaf cake with sour cream fudge frosting
A rich and decadent chocolate loaf cake covered in an equally rich sour cream fudge frosting is the perfect snack cake you'll be craving!
Servings 16 slices
Calories 450kcal
Equipment
- 1 Loaf pan
Ingredients
- 1 cup flour
- ½ cup black cocoa powder
- ¼ cup dutch process cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 14 tablespoon butter room temp
- 1 ¼ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the frosting
- 1 cup heavy cream
- 3 tablespoons light corn syrup
- ¼ teaspoon salt
- 12 ounces bittersweet chocolate chopped
- ¾ cup sour cream at room temperature
- 2 tablespoons unsalted butter at room temperature
Instructions
For the cake
- Preheat the oven to 325 degrees F. Grease and line a 9x5 loaf pan with parchment paper.
- In a bowl, whisk together the flour, both cocoa powders, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light in color and fluffy.
- Add your eggs (make sure they are room temperature) one at a time, fully combining after adding each egg. Then add the vanilla extract.
- Scrape the sides and bottom of the bowl with a spatula. Beginning with the dry ingredients, add half of the dry ingredients on low speed, then all the sour cream until mostly incorporated. Mix in the sour cream until mostly combined. Then, add the remainder of the dry ingredients until everything is fully combined, being careful to not overmix.
- Pour the cake batter into the greased pan and gently tap to bring any air bubbles to the top. Bake on the middle rack for about 1 hour and 25 minutes. The cake is finished when a toothpick inserted into the middle comes out clean.
- Transfer to a wire rack and let cool in the pan for 10 minutes. Remove from the pan and cool completely.
- To make the sour cream fudge.
For the frosting
- Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every once in a while.
- The frosting will look gross at first, but don't freak out - it will thicken and become shiny and spreadable in like an hour or so. Keep stirring until smooth. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.
Notes
Store this loaf cake in an air tight container for up to three days. You can also tightly wrap and freeze the cake WITHOUT the sour cream fudge frosting for up to three months.
Nutrition
Calories: 450kcal | Carbohydrates: 40g | Fat: 31g