It may seem funny to start the new year with a recipe for chocolate cake, but when you wake up thinking about making a chocolate cake — dreaming of a rich, fudge-y crumb — well, it’s a good sign you should get baking. Besides, I’ve never been one for resolutions.

This chocolate cake is rich, with a deep chocolate flavor. As far as cakes go, it’s not too sweet, which is perfect for me (if you prefer a sweeter cake, increase the granulated cane sugar to 1 cup). Good for a celebration or just any old day! Eat plain or with a dollop of whipped cream.

Happy 2021!

Dark Chocolate Sour Cream Cake

Published January 4, 2020 by Caitlin Sherwood

Serves: 9 | Active Time: 1 hour 30 minutes

Ingredients:

1/2 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar (Option to increase this to 1 cup if you prefer a sweeter cake)

1 large egg

3/4 cup sour cream

1/4 cup strongly brewed coffee

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup Dutch-processed cocoa powder (Raw cocoa powder is more acidic so will change how this cake bakes. IT will still be delicious, but for the fluffiest cake, I recommend Dutch-processes. Try Droste cocoa powder -- my go-to!)

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon Diamond Crystal table salt

Optional: Small handful semi-sweet chocolate chips

For serving: Whipped cream

Directions:

Preheat oven to 325°F. Prepare a 9x4 (standard) loaf pan by greasing with butter and dusting lightly with flour. Tap off any access flour.
In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), cream together the butter and sugars until fluffy. Add the egg, sour cream, coffee, and vanilla and continue to beat for about 3 minutes.
In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt, and sift (or whisk) to incorporate. Add dry ingredients to the butter mixture and mix until just incorporated. Do not over mix -- a few little clumps may remain and that's ok!
Using a spatula, spread the batter into the prepared loaf pan. Optional: Sprinkle a small handful of chocolate chips over top.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack for at least 10 minutes before removing the cake from the pan, then continue to cool for 10-15 more minutes.
Slice and serve with whipped cream.