Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder (preferably Dutch-processed for deeper flavor)
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk (or buttermilk for a tangy richness)
½ cup sour cream (optional, for extra moistness)
½ cup semi-sweet or dark chocolate chips (optional for chocolate bursts)

Instructions

Preparation: Step 1: Prepare the Pan and Preheat the Oven

Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or a 10-inch bundt pan thoroughly with butter or non-stick spray, and dust lightly with cocoa powder (instead of flour) to avoid white residue on the dark cake.

Step 2: Cream Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes on medium speed. This step is crucial as it introduces air into the batter for a lighter texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture may look slightly curdled — this is normal and will smooth out once dry ingredients are added.

Step 4: Mix Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting ensures there are no lumps in the cocoa and helps with even distribution of leavening agents.

Step 5: Combine Wet and Dry

With the mixer on low speed, alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. (i.e., dry → milk → dry → milk → dry). If using sour cream, add it in with the milk. Mix just until combined — do not overmix or the cake may become tough.

Step 6: Fold in Chocolate Chips (Optional)

If using chocolate chips, fold them into the batter using a spatula. This adds pockets of gooey chocolate throughout the cake.

Step 7: Pour and Bake

Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove air bubbles. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. This cake becomes denser and more flavorful as it sits, so it’s great made a day ahead.

Prep Time: 20 minutes
Cook Time: 65 minutes

Nutrition

Calories: ~420
Sugar: 30g
Sodium: 190mg
Fat: 23g
Carbohydrates: 49g
Fiber: 3g
Protein: 6g