Prep & Preheat:
Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Cream the Butter & Sugar:
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).
Add Eggs & Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla.
Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
Mix Wet & Dry:
Add half the dry ingredients to the butter mixture. Mix gently. Then add sour cream, followed by the rest of the dry ingredients. Mix until just combined.
Add Liquid & Chocolate:
Stir in the hot water or coffee—this loosens the batter and intensifies the chocolate. Fold in the melted chocolate last for that silky, fudgy richness.
Bake:
Pour batter into the prepared pan. Tap to remove air bubbles. Bake for 55–65 minutes, or until a toothpick comes out with moist crumbs (not wet batter).
Cool:
Let it cool in the pan for 10 minutes, then remove to a wire rack. Allow it to cool completely (if you can wait!).
✨ Tips for Extra Softness:
Room temp ingredients = smoother batter
Don’t overmix once the flour is in
Hot liquid keeps the crumb tender and chocolate flavor deep
Wrap leftovers tightly in plastic wrap to keep moist for days
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