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Double Chocolate Loaf

July 13, 2011

A double chocolate loaf by any other name is, after all, just a cake! And with that being said this loaf lacks the need for much explanation, praise or witty commentary. “Double Chocolate Loaf Cake” sums it up quite nicely don’t-cha think? Deliciously moist and chocolaty loaf flecked with more bits of dark chocolate. You’ve got to try this recipe!

{photo by freutcake}

Double Chocolate Loaf: found on Dinner du Jour

Makes one 9 x 5-inch loaf

For the loaf:
3/4 cup (120 g) firmly packed dark brown sugar
1 1/2 cups (180 g) flour
1 cup (120 g) dark unsweetened cocoa powder, sifted (I used Green & Blacks)
3/4 cup (150 g) granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 eggs
1 egg yolk
3/4 cup (180 ml) buttermilk
1/2 cup (125 ml) vegetable oil
1 teaspoon vanilla extract
8 oz (225 g) good-quality dark chocolate, coarsely chopped

Preheat the oven to 350°F (180°C) and position the rack in the center of the oven. Butter a 9 x 5-inch loaf pan, dust it with flour and knock out the excess flour.

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 flour, cocoa, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.

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

Turn the mixer to low and slowly pour the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!). Stir in the dark chocolate chunks by hand.

Pour the batter into the prepared loaf tin and bake for 1 hour to 1 hour 10 minutes, or until a tester 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.

Meanwhile, to make the peanut butter spread, beat the cream cheese and peanut butter together in a bowl with an electric mixer until smooth. Add the sugar and beat until incorporated. If you aren’t using the spread immediately, place it in a ramekin, tightly cover it with cling film and it will keep in the fridge for up to 3 days.

Serve the loaf plain or toasted, topped with the peanut butter spread. The loaf will keep in an airtight container or wrapped tightly at room temperature for up to 3 days.

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2 Comments leave one →
  1. July 13, 2011 6:32 pm

    Holy moley, this looks yummy! And with peanut butter spread? Perfection!

  2. July 13, 2011 11:17 pm

    drool…

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