Ingredients
Scale
- 1½ cups (3 sticks / 340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2¾ cups (345g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder (preferably Dutch-process)
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (240ml) sour cream or whole milk
- Optional: ½ cup mini chocolate chips or chopped dark chocolate
For finishing (optional):
- Powdered sugar for dusting
- Chocolate glaze (½ cup powdered sugar + 2 tbsp cocoa + 2–3 tbsp milk)
- Fresh berries or whipped cream
Instructions
- Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
- Cream butter & sugar: In a stand mixer, beat butter and sugar until very light and fluffy (~5 min).
- Add eggs: Beat in eggs one at a time, then vanilla. Scrape bowl as needed.
- Combine dry ingredients: Whisk flour, cocoa powder, baking soda, and salt.
- Alternate wet & dry: Add dry ingredients in 3 parts, alternating with sour cream (begin and end with dry). Mix just until combined. Fold in chocolate chips if using.
- Bake: Pour batter into pan(s). Bake 60–70 minutes (bundt) or 50–60 minutes (loaves), until a toothpick comes out clean.
- Cool: Let cool in pan 15–20 minutes, then invert onto wire rack to cool completely.
- Serve dusted with powdered sugar or drizzled with chocolate glaze.
💡 Pro Tip: For extra moisture, brush warm cake with simple syrup (equal parts sugar + water, boiled and cooled).
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 20 min | Cook Time: 65 min | Total Time: 1 hr 25 min
Servings: 12 | Calories: 380 | Net Carbs: 48g | Fats: 24g | Protein: 6g
Servings: 12 | Calories: 380 | Net Carbs: 48g | Fats: 24g | Protein: 6g