Wednesday, February 8, 2012

Double Chocolate Loaf : Club Baked

Double Chocolate Loaf
From Baked Explorations


3/4 cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, sifted
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good-quality dark chocolate (60-72%), coarsely chopped

1.  Preheat the oven to 350°F and position the rack in the center. 
2.   Butter a 9 X 5 loaf pan, dust it with flour, and knock out the excess flour. 
3.  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. 
4.   Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Make sure you scrape down the sides and bottom of the bowl.

5.  In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk,oil, and vanilla; whisk until combined. 

6.  Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. 
7.   Stir in the dark chocolate chunks by hand.

8.  Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. 

9.  Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

I ate mines with cream cheese and it just taste it delightful.


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