Ingredients

The following ingredients have 4 Servings
  • 3 oz (85 g) unsweetened chocolate, (chopped)
  • 1 cup (130 g) AP flour
  • 1/4 cup (25 g) unsweetened Dutch processed cocoa powder
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 cup (115 g, 4 oz, 1 stick) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 3/4 cup (170 g) sour cream (I used low fat by necessity)
  • 1 t vanilla
  • 1/2 cup coffee (room temperature)
  • 1 1/2 cups (255 g) chopped milk chocolate (or milk chocolate chips)

Instruction

  • Preheat the oven to 325 F. Melt the chocolate at 50% power in the microwave, in 30 second increments. Set aside to cool a bit.
  • Grease a 9X5 inch loaf pan, and then line it with parchment paper so that it overhangs the longer sides (see photo at bottom). Set aside.
  • Sift together the flour and cocoa powder. Whisk in the salt, baking powder and baking soda. Set aside.
  • Beat the butter and sugar until light and fluffy. Add the cooled melted chocolate and beat it in thoroughly. Add the eggs, one at a time, beating well after each. Be sure to scrape the sides and bottom of the bowl thoroughly. Mix in the sour cream and vanilla.
  • Add the flour mixture and room temperature coffee in 3 and 2 additions, respectively, alternating, beginning and ending with the dry mixture. Do not overmix. Gently fold in the chopped milk chocolate at the end.
  • Scrape (the batter will be thick) the batter into the prepared pan and smooth the top. Bake for 65-70 minutes, until a toothpick inserted into the center of the cake comes out clean (if you hit a pocket of melted milk chocolate, clean your tester and try again). Let the cake cool completely in the pan before turning it out.