1/2cupDutch-process cocoa powder, I use Callebaut brand
3large eggs
3/4cupsugar
1/2cupsour cream, full fat
1teaspoonvanilla extract or 1 teaspoon coconut extract
1/2cupcoconut flour
1teaspoonbaking powder
1/2teaspoonsalt
Instructions
Melt butter in a large microwave safe bowl.
Whisk the cocoa powder into the butter until smooth.
Add 3 eggs and mix until smooth, about 1 minute.
Add 3/4 cup granulated sugar and mix for another minute.
Add 1/2 cup sour cream and vanilla. Blend until smooth again.
Place Coconut flour, baking powder and salt in the bowl and fold into batter until flour disappears.
Scrape batter into a lined and greased loaf pan or 8x8 pan and let sit for 10-15 minutes before baking.
While batter is sitting in pan, preheat oven to 350 degrees and set rack in center of oven.
Place pan in oven and bake for 40-45 minutes for loaf pan (approx 8 1/2 x 4 1/2) or 30 minutes for 8x8 square pan. Cook just until cake is set and toothpick inserted in middle comes out with a few moist crumbs are attached.
Remove from oven and let sit for at least 20-30 minutes before removing from pan.
Loosen sides of cake by running a butter knife around the edges.
Carefully turn over onto a wire rack and let cool completely. When ready to serve, slice and place on plates, serve with ice cream, fresh fruit or whipped cream or dust with powdered sugar.
Notes
-The original King Arthur Flour recipe calls for sifting the flour, which will produce a slightly higher rise on the loaf. I chose to omit this step for ease of preparation. -When the bread is done, let cool and then turn onto a wire rack. I don't like imprints on the top of my breads when turned onto a rack, so I carefully flip onto a rack, and then turn the bread over again so it is resting on the bottom of the loaf to cool. -1/2 cup of chocolate chips may be added to the batter before baking. -This cake is also delicious drizzled with melted chocolate.