Preheat the oven to 325ºF. Cut a piece of parchment paper 5 inches wide and 21 inches long. Lay the paper in the bottom of a 9 x 5 inch loaf pan* so that the parchment paper lines the bottom and hangs over two sides (when using the parchment paper, you don’t have to grease the pan). In a bowl sift together the flour, cocoa, instant coffee, baking soda, and salt.
In the bowl of a stand mixer fitted with a flat beater, beat the sugar and butter until light and fluffy. Beat in eggs and vanilla until well combined. Beat in sour cream. Add the sifted dry ingredients, beating on low speed until just combined. Scrape down sides of bowl with a rubber spatula and beat on low speed until thoroughly combined. Slowly pour in the boiling water. Scrape down the sides with a rubber spatula. Stir in chocolate chips by hand.
Bake 45 to 55 minutes or until a toothpick inserted near the center comes out with a few moist crumbs still clinging to it.
Transfer loaf in the pan to a wire rack; let cool 10 minutes. Loosen the quick bread by jiggling it side to side until it moves slightly. Remove from pan. Place a piece of parchment paper over a wire rack and place loaf onto parchment paper (which will catch any drips from the glaze).
Stir together the coffee and Kahula (if using). While the cake is still warm, poke a few holes in it with a toothpick and use a pastry brush to apply the coffee soaking liquid to the tops and side of the bread, allowing it to the soak in. Allow the to cool completely.
To serve, place the cake on a large platter. Heat the Sunday Night Chocolate Premium Dessert Sauce in a microwave oven on high for 30 seconds. Pour desired amount of the sauce over the loaf. Cut into slices. Serve with additional chocolate sauce on the side.
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