Sour Cream Chocolate Loaf Cake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 teaspoons dry instant coffee
• 1 cup boiling water
• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 lb sweet butter
• 1 teaspoon vanilla extract
• 1 3/4 cups brown sugar, firmly packed (light or dark)
• 2 large eggs
• 1/2 cup sour cream
• 2 ounces unsweetened chocolate
• 2 tablespoons butter, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup strained powdered sugar
• 1 large egg

Recipe

• 1 adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
• 2 butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
• 3 place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
• 4 then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
• 5 sift together the flour, baking soda, and salt; set aside.
• 6 in a large bowl of an electric mixer cream the butter.
• 7 add in the vanilla and brown sugar; beat to mix well.
• 8 add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
• 9 on low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
• 10 then add the sour cream and again beat only until smooth.
• 11 finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
• 12 the batter will be thin; pour it into the prepared pan.
• 13 bake for 60-75 minutes, until pick comes out clean.
• 14 cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
• 15 when the cake is cool, prepare icing.
• 16 icing: place the chocolate in the top of a small double boiler over hot water on low heat.
• 17 cover and let the chocolate melt.
• 18 meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
• 19 add in the warm melted chocolate; continue to beat until smooth and creamy.
• 20 spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
• 21 let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).