Sour Cream Chocolate Loaf Cake

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In our house, we lovingly call this sour cream chocolate loaf cake a brownie loaf cake. It’s like having the best of both worlds – the chewiness of a brownie and the fluffiness of quick bread all in one delicious treat.

Here are some tips to make sure your sour cream chocolate loaf cake turns out perfectly:

  • Sour Cream: As the name suggests, sour cream is essential for keeping this loaf cake moist and soft. Its fat content is what gives the cake its unique texture.
  • Hot Coffee: Even though you won’t taste the coffee in the cake, adding hot coffee to the batter really enhances the chocolate flavor. If you can, use it instead of hot water for the best taste.

Sour Cream Chocolate Loaf Cake

Prep Time 20 minutes
Cook Time 1 hour
Course Dessert
Servings 8


  • – 1 3/4 cups of granulated sugar
  • – 1 teaspoon of baking soda
  • – 1 1/2 cups of all-purpose flour
  • – 1 teaspoon of kosher salt or half if using Morton’s
  • – 1 cup of melted butter 2 sticks
  • – 3/4 cup of hot coffee
  • – 2/3 cup of unsweetened cocoa powder
  • – 3 large eggs
  • – 2 teaspoons of vanilla extract
  • – 1 cup of full-fat sour cream
  • – 1 cup of mini chocolate chips optional, coat them in 1 tablespoon of flour
  • – 1/2 cup of regular-sized chocolate chips optional, for topping


  • Preheat your oven to 350 degrees Fahrenheit.
  • Grease a large loaf pan with cooking spray (a 9” x 5” pan works well).
  • In a medium bowl, mix together the sugar, baking soda, flour, and salt.
  • In a large mixing bowl, combine the melted butter, hot coffee, and cocoa powder. Once mixed, add in the flour mixture and whisk until well combined.
  • Add the eggs, vanilla, and sour cream to the mixture, and stir until everything is evenly combined. If you’re using mini chocolate chips, fold them in now.
  • Pour the batter into the greased loaf pan. If you’re using regular-sized chocolate chips, sprinkle them on top of the batter.
  • Bake for 50 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  • Note: Depending on the size of your loaf pan, you may have enough batter for two loaves. Just make sure not to fill the pan all the way – leave about an inch of space around the edges.
  • Once it’s done, take the loaf out of the oven and let it cool for 15 minutes. Then, run a knife along the edges and flip it onto a wire rack to finish cooling.


Extra tip: If you want even more melted chocolate on top, sprinkle some extra chocolate chips on the loaf as soon as it comes out of the oven. Enjoy your delicious sour cream chocolate loaf cake!

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