The Perfect Chocolate Loaf Cake

Monet was to the art of painting as Nick Malgieri is to the art of all things confectionery. Author of nine cookbooks and Director of Baking Programs at The Institute of Culinary Education (ICE), Malgieri has established himself as the foremost authority on delectable desserts. From Supernatural Brownies to Chocolate Chunk Zucchini Cake, this man was born to bake.

This past Saturday I had the chance to whip up a selection of his all-star recipes while attending ICE’s Old-Fashioned Chocolate Desserts class. And what would a confectionery throwback be without an ode to the ever popular loaf cake? Whether you’re baking up childhood memories, or just baking for the first time, satisfy your inner chocoholic with The Perfect Chocolate Loaf Cake.

Shopping List

• 1½ cups all-purpose flour
• ½ cup alkalized (Dutch process) cocoa powder
• 1 teaspoon baking powder
• ¼ 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

Recipe

Makes two 8½ x 4½-inch loaf cakes. Recipe courtesy of Nick Malgieri, Director of Baking Programs at The Institute of Culinary Education.

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 mixmaster 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.