So we celebrated my brother’s birthday this past Tuesday at our house. My parents were supposed to bring dinner and I decided to make him this Double Chocolate Chip Loaf Cake. I already had all the ingredients I needed in my fridge and pantry (well, except for the sour cream; I substituted vanilla yogurt for that) and it seemed relatively easy since all the ingredients get mixed in the food processor. I even had some leftover salted caramel sauce that I was planning on drizzling over the top of it. I was so stoked to share this with my family since it smelled amazing while it was baking and my 2-year-old actually helped me measure out the ingredients. She loves to help in the kitchen.
My mom brought a Caesar salad, roast chicken, and poke. My dad brought Zippy’s fried chicken, chili, and… a birthday cake. Dobash. From Napoleon’s Bakery. Yes, there were now TWO cakes for my brother. I masked my slight sadness and went on as if everything was just fine. There was no way anyone was going to eat my loaf cake now. I’m not the hugest fan of Dobash cake (which is what my dad seems to almost always buy for birthdays) but it did have Happy Birthday written on it, lots of frosting and a bright red cherry in the center. My loaf cake just couldn’t compete with that.
After everyone had gone home and our girls were asleep, I quietly cleaned up the kitchen. My uneaten cake just sat there. Staring at me. If it could talk (like how Cliff Huxtable’s food sometimes did on The Cosby Show) I imagine it would’ve said something like this: “Am I just not good enough for your family? What does a Dobash cake have that I don’t? Fancy frosting? A maraschino cherry? Big deal. I’m just as delicious, if not more so, AND I was made with love.”
Although I was bummed that no one in my family decided to try my loaf cake, I ended serving up a piece to my husband and myself. With some salted caramel sauce drizzled on it. It was actually very moist and quite rich.
I highly recommend making this loaf cake not only because of its simplicity and ease, but because it’s just that darn good. Especially with a big glass of cold milk. And if you’re thinking of making it for someone’s birthday, just make sure no one else is bringing a cake.
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.