Indulge in a slice of pure decadence with this luxuriously moist and intensely cocoa-rich velvet loaf. Every bite offers a tender, tight crumb that melts away, delivering a deep chocolate profile that is perfectly balanced—not too sweet, but undeniably sophisticated.
The Pantry & Stats 🛒
Prep Time: 15 mins | Cook Time: 50 mins | Servings: 8 slices
1 ½ cups All-purpose flour
¾ cup Unsweetened Dutch-process cocoa powder
1 tsp Baking powder
½ tsp Baking soda
½ tsp Sea salt
1 cup Granulated sugar
½ cup Sour cream (room temperature)
½ cup Vegetable oil
2 Large eggs
1 tsp Vanilla bean paste
½ cup Boiling water (mixed with 1 tsp instant espresso)
The Method
🥣 Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Ensure there are no large clumps of cocoa to maintain that signature velvet texture.
🥚 In a separate vessel, beat the eggs and sugar until pale, then stream in the oil, sour cream, and vanilla. Fold the dry ingredients into the wet until just combined—Chef's Tip: Do not overmix here, or the loaf will lose its tender, cloud-like interior.
☕ Gently pour the hot espresso water into the batter. The mixture will be thin, but this is the secret to maximum hydration and a deep, blooming chocolate flavor.
🔥 Pour into a parchment-lined loaf pan and bake at 350°F (175°C) for 50 minutes or until a skewer comes out with just a few moist crumbs. Allow it to cool completely before slicing to let the chocolate structure set properly.
Common Questions
Can I use natural cocoa powder instead of Dutch-process? 🍫 You can, but Dutch-process provides that darker color and smoother, less acidic flavor that defines a "velvet" loaf.
How do I keep the loaf from drying out? 🍫 The sour cream is your insurance policy; never skip it! Also, wrap the cooled loaf tightly in plastic wrap to lock in the moisture overnight.
Can I add chocolate chips to the batter? 🍫 Absolutely. Toss them in a teaspoon of flour first so they don't sink to the bottom of your beautiful loaf.
The final result is a masterpiece of cocoa engineering.
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