Sour Cream Chocolate Loaf Cake

This sour cream chocolate loaf cake is affectionately called a brownie loaf cake in our house. It is all the best parts of a brownie and a quick bread rolled into one. 

If our love of quick breads was not apparent through our pumpkin chocolate chip bread recipe or our banana bread recipe or the double chocolate banana bread recipe… We’ll say it here, we absolutely love quick breads. What’s not to like? They live up to the name of being quick to make and are also extremely delicious and this sour cream chocolate loaf cake is no exception. It is chocolatey, extra moist from the sour cream, and super quick to mix together! 

Ingredient Notes:

When making this sour cream chocolate loaf cake, ingredients make all the difference for the best results. Here are some notes to keep in mind:

1. Sugar: The recipe calls for 1 3/4 cups of granulated sugar, which adds sweetness to the loaf cake. You can adjust the amount of sugar to your preference, but keep in mind that it will affect the texture and moistness of the cake.
2. Baking Soda: The recipe includes 1 teaspoon of baking soda, which is a leavening agent that helps the cake rise. Be sure to measure the baking soda carefully to ensure the proper leavening of the cake.
3. Flour: The recipe calls for 1 1/2 cups of all-purpose flour, which provides structure to the cake. You can use either bleached or unbleached flour, but all-purpose flour is recommended for this recipe. One of our favorites is King Arthur unbleached all-purpose flour.
4. Salt: The recipe includes 1 teaspoon of salt, Diamond Kosher. If using a different brand (such as Morton’s) of salt, adjust the amount accordingly as the saltiness may vary.
5. Butter: The recipe calls for 2 sticks of melted butter, which adds richness and flavor to the cake. Be sure to melt the butter thoroughly and let it cool slightly before adding it to the batter. We always use salted butter in our baking.
6. Hot Coffee: The recipe includes 3/4 cup of hot coffee, which enhances the flavor of the chocolate. If you prefer, you can substitute hot water for the coffee, but using coffee is recommended for the best flavor.
7. Unsweetened Cocoa Powder: The recipe calls for 2/3 cup of unsweetened cocoa powder, which provides the rich chocolate flavor to the loaf cake. Use good-quality cocoa powder for the best results.
8. Eggs: The recipe calls for 3 large eggs, which provide structure and moisture to the cake. Make sure the eggs are at room temperature for easier mixing and better incorporation into the batter.
9. Vanilla Extract: The recipe includes 2 teaspoons of vanilla extract, which adds a hint of sweetness and flavor to the cake. Use pure vanilla extract for the best flavor.
10. Sour Cream: The recipe calls for 1 cup of full-fat sour cream, which adds moisture and tenderness to the cake. Make sure to use full-fat sour cream for the best results.
11. Mini Chocolate Chips: We add 1 cup of mini chocolate chips coated in 1 tablespoon of flour to the batter for an extra burst of chocolate. Coating the chocolate chips in flour helps prevent them from sinking to the bottom of the cake during baking.
12. Standard Chocolate Chips: We also add in 1/2 cup of standard chocolate chips as a topping for the loaf cake. This is optional and can be adjusted to your preference.

With these ingredient notes in mind, you’re ready to gather your ingredients and start baking this delicious sour cream chocolate loaf cake! Enjoy the process and the resulting chocolatey, moist, and quick-to-make treat that combines the best of brownies and quick breads. Happy baking!

Tips for the perfect sour cream chocolate loaf cake:

Sour Cream: This probably goes without saying since it’s in the name, but sour cream is a key ingredient for this loaf cake. The sour cream keeps the loaf moist and tender. The fat in the sour cream is what gives cakes that use this ingredient the signature texture.

Hot Coffee: Although the coffee does not contribute a coffee flavor to this chocolate loaf, it brings out the flavor of the chocolate. It can be substituted with hot water, but if you can use it – we strongly recommend it for the best flavor.

FAQs:

Can this be frozen? Yes – the sour cream chocolate loaf cake freezes well. Tightly wrap each piece of cake in saran wrap and place in a ziploc until ready to defrost and enjoy!

Can the coffee be left out? Yes – but be sure to replace the coffee with an equal amount of hot water. Although it can be replaced, we do strongly recommend keeping it to bring out the flavor of the chocolate.

Can I use a different size pan? Yes – but the bake time will vary. We use a glass 9” x 5” pan. If you use a metal pan or split it into two smaller pans or use a bundt pan, etc. the bake time will vary so keep an eye on it while it bakes and use the toothpick test.

Variations of other quick breads:

Pumpkin Bread –  This pumpkin chocolate chip bread is probably our most requested recipe. It’s almost a guarantee that whenever we make it, someone asks us for the recipe. It’s so tender, full of pumpkin flavor, and dotted with mini chocolate chips. We have made this recipe annually since we were kids. It’s always as good as we remember, and we look forward to making it each year.

Chocolate Chip Banana Bread – When it comes to banana bread recipes, this one is our very favorite. The loaf is tender and filled with banana flavor. It has a soft center and golden edges. The chocolate chips are scattered throughout the loaf for chocolate in each and every bite. It does not get much better than a warm piece of this cut straight from the loaf. When we cut it, steam releases and melted chocolate coats the knife as the scent of banana permeates the kitchen. It is warm, comforting, and down right delicious. There is pretty much no wrong moment for a slice of this banana bread to make an appearance.

Double Chocolate Banana Bread – Although banana bread is pretty miraculous on its own, this chocolate banana bread version is that much more indulgent. The bread has both cocoa powder and chocolate chips for double chocolate flavor in every bite. 

Print

Sour Cream Chocolate Loaf Cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Ingredients

• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt diamond kosher half if morton
• 2 sticks butter melted
• 3/4 cup hot coffee
• 2/3 cups unsweetened cocoa powder
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup full-fat sour cream
• 1 cup mini chocolate chips coated in 1 tablespoon of flour optional
• ½ cup standard chocolate chips optional (for topping)

Instructions

• Preheat oven to 350 degrees
• Grease a large loaf pan with cooking spray (9” x 5”)
• In a medium sized bowl, mix together sugar, baking soda, flour, and salt
• In a large mixing bowl mix together the melted butter, hot coffee, and cocoa powder. Once mixed, add in the flour mixture. Whisk together until combined
• Add in the eggs, vanilla and sour cream. Mix until evenly combined (if adding mini chocolate chips, mix in after this step)
• Pour the batter into the greased loaf pan (top with standard sized chocolate chips if using) and bake for 50 minutes – 75 minutes or until a toothpick comes out clean
• Note: This yields one large loaf, but depending on the size of the loaf pan you may have enough for 2 loaves (don't fill the loaf pan all the way – be sure to leave 1” of the loaf pan around the edges without batter)
• Remove from the oven and cool. After 15 minutes, run a knife along the sides of the loaf and flip onto a wire rack to finish cooling

Notes

For extra melted chocolate on top, you can scatter more chocolate chips on top when it comes out of the oven.