Thursday, April 19, 2012

Double Chocolate Loaf Cake

Well, this is one amazing recipe. We brought this cake to our friends the Jackson's house the other night. And they loved it so much that they just "had" to have seconds. And these "seconds" just happened to occur while we were absorbed in Suze Orman, Til Debt To Us Part, and Princess (our favorite debt and money related shows). We enjoy spending our Saturday nights laughing and staring in disbelief at the true stories that these shows behold. It's pretty much a great friendship we have.

This cake is seriously chocolate-y. Course, that's why it's called "Double Chocolate Loaf Cake". Um, duh! Topped with some fresh whipped cream slightly sweetened with a little vanilla and strawberries, you have a perfect spring dessert on your hands.

I'm thinking I should make this again, and soon! Maybe next time I will bring some fresh blackberries, raspberries, or peaches into the mix. And a little drizzle of honey?
Yep, that sounds sublime. :)

Double Chocolate Loaf Cake
(adapted from Two Peas and Their Pod)

3/4 cup firmly packed brown sugar

1 cup dark unsweetened cocoa powder

1 1/2 cups unbleached all-purpose flour

3/4 cup granulated sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

1 tsp. salt

2 large eggs

1 large egg yolk

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp. pure vanilla extract

8 ounces semi-sweet chocolate chips
Whipped cream and strawberries

  1. Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9X5 inch loaf pan, dust it with flour, and knock out the excess flour.
  2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
  3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. Turn the mixer to low and slowly pour the wet ingredients into the dry ones, mixing just until combined. Stir in the chocolate chips by hand.
  4. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  5. Slice the cake and serve with whipped cream and strawberries, if desired.

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