Ingredients
Units
Scale
- 4oz (1/2 Cup) Salted Butter, melted and slightly cooled
- 1 Teaspoon Espresso Powder
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 2 Large Eggs, at room temperature
- 4oz (1/2 Cup) Buttermilk, at room temperature
- 2 Teaspoons Vanilla Extract
- 4oz (1/2 Cup) Sour Cream, at room temperature
- 50 grams (1/2 Cup) Dutch-Process Cocoa Powder
- 156 grams (1 1/4 Cups) All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking soda
- 2 Teaspoons Baking Powder
- 120 grams (3/4 Cup) Chocolate Chips, divided
Instructions
- Preheat the oven to 350F/180C and grease a 1-pound loaf pan or 9" X 5" loaf pan and set aside.
- In a large bowl whisk together the melted butter, espresso powder, granulated sugar, brown sugar, eggs, buttermilk, vanilla extract, and sour cream make sure everything is fully combined and there are no traces of egg yolk left behind. Place a fine mesh sieve on top of the large bowl and sift in the Dutch process cocoa powder, all-purpose, flour salt, baking soda, and baking powder, use a spatula to gently fold the dry ingredients in until just combined then take a half a cup of the chocolate chips and gently fold into the batter.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate chips on top. Bake for 45 to 55 minutes or until a cake tester inserted comes out with no wet batter. Let the cake cool completely and slice it up. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Bake
- Cuisine: American
