from my story “My kind of town”
½ cup canola oil
2 large eggs plus one yolk
½ cup sour cream
1 ½ tsp vanilla extract
¾ cup granulated sugar
½ tsp salt
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tbsp cocoa powder
½ tsp instant espresso powder
-preheat your oven to 350˚F
-prepare an 8 ½” (1 pound) loaf pan by greasing or lining with paper
In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, eggs, sour cream, vanilla, sugar and salt at medium speed until smooth and the sugar is dissolved, about three minutes.
Stop the mixer and add the flour, baking soda, and baking powder. Mix at low speed just until the dry ingredients have been absorbed.
Transfer approximately 2/3 of the batter to the prepared loaf pan
Add the cocoa powder and instant espresso powder to the remaining batter in the mixing bowl. Using a rubber scraper, gently stir into the batter just until absorbed. Add this to the prepared loaf pan.
Gently run a knife through the dough a couple of times to marbleize the dough.
Bake in the preheated oven approximately 35 to 40 minutes (depending on the oven) checking during the last couple of minutes. The cake is done when a toothpick inserted in the center comes out clean.
Cool for ten minutes in the pan, then remove and cool on a rack completely before slicing. For best results and flavor, after the cake has cooled wrap tightly in plastic wrap and refrigerate overnight.