Double Chocolate Sour Cream Loaf Cake with Espresso Glaze

Loaf Cake:

• 3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup sour cream
• 2 tsp vanilla extract
• 1 1/4 cups cake flour
• 1/4 cup dark cocoa powder (like Hershey’s Special Dark Dutched cocoa)
• 3 Tbsp unsweetened cocoa powder
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 Tbsp hot water

Espresso Glaze:

• 2 Tbsp hot water
• 2 tsp instant espresso powder
• 1 1/2 cups Confectioners’ sugar
• 2 Tbsp melted butter, cooled slightly
• 1 tsp vanilla extract
• 1 Tbsp heavy cream

Preheat oven to 350°F. Prepare Braided Loaf Pan with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Mix the cooled butter and sugar in a large mixing bowl on medium-high speed for 3 to 5 minutes or until light and fluffy. Add eggs, one at a time, mixing on medium speed until incorporated. Stir in sour cream and vanilla and mix on low speed until combined.

In a medium bowl, whisk flour, cocoa powders, salt, baking powder and baking soda. Add to wet ingredients and mix on low speed until just combined. Scrape down sides and add hot water. Carefully mix until combined.

Pour batter in prepared pan, filling ¾ full. Gently tap pan on countertop to remove any air bubbles. Bake for 50-52 minutes or until a cake tester inserted in the middle comes out clean. Cool cake in pan 10 minutes, then invert onto a cooling rack to cool completely.

Espresso Glaze:

In a small bowl, combine the hot water with the espresso powder and stir to blend. Add Confectioner’s sugar, butter, vanilla and heavy cream. If desired, add more heavy cream in small amounts until desired consistency is reached. When ready to serve, drizzle glaze on top of loaf.

Optional: For more chocolate flavor, add 3/4 cup miniature chocolate chips to flour mixture before adding it to wet ingredients.