INGREDIENTS
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups granulated sugar
- ½ cup packed brown sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strong brewed coffee (cooled)
- ¾ cup sour cream or Greek yogurt
For the Unreal Frosting:
- 1 cup heavy cream
- 8 oz semi-sweet or dark chocolate, chopped
- ¼ cup powdered sugar (optional for sweetness)
- 1 tsp vanilla extract
- Pinch of salt
INSTRUCTIONS
To Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 loaf pans or line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Combine the buttermilk, coffee, and sour cream in a separate bowl.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
To Make the Frosting:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate in a bowl and let sit for 2–3 minutes.
- Stir until smooth and glossy. Add powdered sugar (if using), vanilla, and salt. Let it cool slightly until it thickens to a spreadable consistency.
- Once the loaves are completely cool, spread or pour the frosting generously over the top.
Optional: Dust with cocoa powder or top with chocolate shavings for extra flair!
Let me know if you’d like this in a printable format or want a coffee-free version!