The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Chocolate Chip Loaf Cake

Blaise Doubman

Let me first start off by saying this recipe is rich! There is good news and bad news in that. The good news is that this cake will serve around 10 people, or more depending on how little you cut these super rich slices, which is always a good thing when a lot of people are around. The bad thing is when there is not a lot of people around and you end up eating it all yourself! Seriously though, this cake also freezes beautifully. Simple slice the desired size and number of pieces before wrapping them in plastic wrap and then aluminum foil before playing in a freezer safe plastic storage container. When I make this recipe, I never ever have any left. People go crazy for the taste and texture of this old-fashioned loaf cake with the additional frosting. 

When making this recipe be su re to use full fat sour cream. It is really a general rule, of mine anyways, that when you are baking, use full fat everything. Butter, milk, sour cream, cream cheese, etc. Nobodies baked goods have ever been bad because of too much full fat ingredients. This cake is delicious warm but even better chilled in the refrigerator! I really think that you will like this one. If you make it, share it with me on Facebook or through email. Enjoy! 

Chocolate Chip Loaf Cake

This will keep, covered, at room temperature for several days.

For the cake…

6 tablespoons unsalted butter, melted 

2/3 cup white granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon salt

1 cup sour cream

1 large egg

1 1/2 cups white all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 cup semi-sweet chocolate chips

For the frosting…

1 cup semi-sweet chocolate chips

3/4 cup sour cream

1 teaspoon pure vanilla extract 

1 tablespoon cocoa powder 

Start by preheating your oven to 350 degrees F.

Spray a regular size bread or loaf pan with non-stick cooking spray containing flour.

In a medium sized bowl whisk together the melted unsalted butter, white granulated sugar, pure vanilla extract, salt, sour cream and large egg. Once combined, gently fold in the white all-purpose flour, baking soda and baking powder. Gently fold in the semi-sweet chocolate chips.

Pour the batter into the prepared baking pan and bake, in preheated oven, for 45 minutes.

Remove, allow to sit and cool for about 30 minutes before flipping onto serving platter for a full room temperature cool down. 

When ready, make the frosting by melting the semi-sweet chocolate chips in a medium microwave safe bowl in the microwave, on high power, for 1 minute, stirring every 30 seconds.

Add in the sour cream and stir until combined. Add in the pure vanilla extract and cocoa powder and stir or whisk well until everything is combined, smooth and glossy. 

Pour this mixture over the cake.

Allow to sit for 10 minutes and then dive right in. 

Ask and Answer: A few of you have written in and asked what type of music I listen to, if any, while I am in the kitchen. The truth is, I listen to all types of music. Usually I like jazz music playing in the background to help me relax but I am just in tune to turn on heavy metal too.