What you will need:
- 1/2 Stick butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup (plus a little extra) All purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup heavy cream
- 6 oz semi sweet chocolate chips
- Pre-heat oven to 325F and spray a 9×5 loaf pan with Bakers Joy. Cut out a strip of parchment paper the width of the pan (5in), but make sure the long side of the paper hangs over the (9in) sides of the pan. We do this to make a “sling”. When your cake cools completely, you will be able to grab those two long ends of parchment paper and lift your cake out of the pan without damaging it. Adding the bakers joy ensures that your parchment paper does not adhere to the bottom of the pan when you lift your cake out.
- In a stand up mixer, cream your butter and sugar together and beat in the eggs, one at a time. Add your vanilla.
- In a separate bowl, whisk together milk and sour cream.
- Mix together your dry ingredients until well blended. You can also use a sifter.
- Add a little bit of the dry ingredients to your stand up mixer bowl and turn on low-speed. Once incorporated, add a little bit of the wet mixture (sour cream and milk). Keep doing this alternately, and make sure you end with the dry ingredients.
- Pour batter evenly into loaf pan and bake 45 minutes or until toothpick comes out clean. Once cake is finished set aside to cool completely (leave it in the pan!!!).
- Once cake is completely cool, heat heavy cream on medium heat until slightly bubbly then remove and pour over chocolate chips and let it sit for a couple of minutes before stirring (this icing will be runny, but firms up in the refrigerator). Once chocolate chips are completely melted pour over cake evenly in the pan. Place in the refrigerator 2-3 hours until icing is firm.
- To remove cake from pan, lift both ends of the parchment paper and gently lift from the pan. Enjoy!