It’s the simple things that always scratch that itch.
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, room temperature
1 tsp vanilla
1 tbsp espresso powder
1/2 cup sour cream
1/4 cup milk
1 cup plus 2 tbsp flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
3/4 cup heavy cream
6 ounces chopped chocolate)
Set oven to 325F
Spray a standard 9×5 loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the frosted cake out for cleaner cutting.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder. Whisk together the sour cream and milk. Sift together the dry ingredients.
Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don’t over beat.
Turn the batter into the prepared loaf pan and spread out evenly. Bake for about 45-50 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Set aside to cool. Remove from pan after 20 minutes.
To make the ganache topping, heat the cream to a simmer and remove from heat. Add the chocolate and let sit for a minute, then stir until smooth. Pour over the cooled cake and then let the ganache firm up in the refrigerator for at least 2 hours.
I worked with this recipe.