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75th Anniversary Braided Loaf Pan

75th Anniversary Braided Loaf Pan

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Double Chocolate Sour Cream Loaf Cake with Espresso Glaze

3.5 based on 2 reviews

PREP: 20 MINUTES

COOK: 50 MINUTES

SERVINGS: 8 - 10 SERVINGS

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This easy double chocolate sour cream pound cake is rich and moist for a show-stopping loaf cake dessert. Baked beautifully in our 75th Anniversary Loaf Pan and topped with a delicious and flavorful espresso glaze! A beautiful centerpiece for any dessert table.

Ingredients

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

Directions

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.

Read Recipe Reviews

    I made this cake. It was so good. It was gone in 2 days.

    It would be helpful if you clarify about the type of Cocoa. I am googling to try to understand what is needed here. I am guessing that you are calling for black Cocoa plus natural (not dutch) Cocoa…. This should be clarified

    Hi, thank you for the feedback! We have updated it to clarify. It is calling for dark cocoa powder, not black cocoa. For example, Hershey’s special dark cocoa powder. If you have any more questions, please reach out to info@nordicware.com. Thank you!

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Product Used In This Recipe

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75th Anniversary Braided Loaf Pan

75th Anniversary Braided Loaf Pan

SEE PRODUCT