Ingredients

The following ingredients have 10 Servings
  • 1 1/2 sticks unsalted butter (softened)
  • 3/4 cup light brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 1/3 cup sour cream (room temperature)
  • 1 2/3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semi sweet chocolate chips or chocolate chunks
  • 1/2 cup hot coffee (or hot water)
  • 1 1/2 cups powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk

Instruction

  • Preheat oven to 325 degrees. Grease a 9 x 5 pan with cooking spray.
  • In a stand mixer with the paddle attachment cream butter and both sugars until combined and fluffy, 2-3 minutes.
  • Add in eggs one at a time, scraping the bowl between each addition.
  • Next add in vanilla and sour cream and mix until incorporated.
  • In a large bowl combine flour, baking soda and cocoa powder.
  • In two additions add the dry ingredients to the stand mixer and mix just until combined (do not over mix)
  • Add the hot coffee or hot water to the stand mixer and beat on high for 1 minute.
  • Fold in chocolate chips by hand and pour the batter into the prepared pan.
  • Bake for 50-60 minutes or until a tooth pick inserted comes out mostly clean (a few crumbs is fine)
  • Place the cake on a cooling rack to cool completely.
  • Once cool run a knife along the sides to remove the cake.
  • Pour the ganache on top and wait until ganache has firmed up before slicing. (About an hour)