Ingredients
- 1 ½ cups All-purpose flour
- ½ cup Unsweetened cocoa powder (high quality)
- 1 cup Granulated sugar
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 Large eggs (room temperature)
- ½ cup Sour cream or Greek yogurt (for moisture)
- ½ cup Vegetable oil
- 1 tsp Vanilla extract
- ½ cup Hot brewed coffee (enhances the chocolate flavor)
- ½ cup Semi-sweet chocolate chips (optional)
Instructions
- Preheat & Prep: Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides (just like in your photo).
- Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In another bowl, whisk the eggs, oil, sour cream, and vanilla extract until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients. Stir until just combined (do not overmix).
- The Secret Step: Slowly pour in the hot coffee and whisk gently until the batter is smooth. The batter will be thin, which is normal for a moist cake. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it out and place it on a wire rack to cool completely.
Pro Tips for the Perfect Look:
- Parchment Paper: As seen in your image, using parchment paper not only prevents sticking but also gives it that rustic, professional bakery look.
- Glossy Top: To get that beautiful shine on top, ensure you don’t overbake the cake, as this keeps the natural oils and moisture near the surface.
