Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-processed or natural)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or buttermilk)
- ½ cup whole milk
- ½ cup hot brewed coffee (enhances chocolate flavor)
For the Chocolate Glaze:
- 1 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture and the sour cream to the batter, alternating with the milk and coffee. Start and end with the flour mixture, mixing just until combined.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
Drizzle the glaze over the cooled cake. Let it set for 10 minutes before slicing and serving.
Notes
- Use high-quality cocoa powder for the best chocolate flavor.
- Coffee enhances the chocolate taste but won’t make the cake taste like coffee—skip it if desired.
- Do not overmix the batter, as this can make the cake dense and tough.
- Store the cake in an airtight container at room temperature for up to 4 days.