Servings 16 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1/2 cup alkalized (Dutch process) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs, at room temperature
- 1 cup sour cream
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350ºF and butter two 8½ x 4½-inch loaf pans.
- Combine the flour, cocoa powder, baking powder and baking soda in a mixing bowl and stir well. Set aside.
- Beat the butter and sugar together in a stand mixer set at medium speed. Beat in the eggs, one at a time, continuing to beat the batter smooth after each addition.
- Scrape the bowl, lower the mixer speed then add the sour cream and the dry ingredients in intervals until fully incorporated.
- Scrape the batter into the prepared loaf pans and bake the cakes for 30-35 minutes, or until they are well risen and a toothpick, when inserted, comes out clean.
- Cool the pans on a rack for 5 minutes then turn the cakes out of the pan.
- Dust with powdered sugar, slice and serve.
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