way to cook:
Begin by letting the butter soften fully, then blend it with the sugar until it turns pale and fluffy. Let the mixer whip air into it, because that’s what gives the cake a fine, tender crumb. Once it’s light, bring in the eggs one at a time, letting each disappear before the next goes in. The mixture will look thick and silky.
In another bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa blends more smoothly when it’s whisked with the flour first. Fold the dry ingredients gently into the butter mixture, letting it come together slowly.
Spoon in the sour cream and vanilla, letting the batter turn rich and creamy. Warm the coffee until hot, then pour it in and watch the chocolate deepen in color and loosen into a smooth, glossy batter.
Prepare a loaf pan (9×5-inch) by greasing it well and lining the base with parchment. Pour the batter in and smooth the top. Let it bake in a 175°C (350°F) oven until the center springs back lightly and a skewer comes out clean, usually around 55–65 minutes. Let the cake rest in the pan for ten minutes before lifting it out to cool completely.
For the glaze, warm the heavy cream until just steaming. Pour it over the chocolate chips and let it sit so the heat softens them. Stir gently until everything melts into a thick, shiny pool. Add the butter and vanilla to give it a soft, creamy finish. When the cake is fully cooled, let the glaze fall over
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