Wednesday, July 6, 2011

Double Chocolate Loaf Cake

Looking for another strawberry dessert?  I loved this one too!  This cake would be great for a holiday, cookout, or just because.  This cake is made in a loaf pan and is very dense.  It is simple to whip together but is very rich, so I would recommend cutting it into thin slices unless you are a serious chocoholic like me:)  After the cake cooled, I topped each slice with fresh strawberries that have been stirred in sugar and whipped cream...can we say heaven on a plate?  I was very tempted to eat it for breakfast the next day...

Here are the ingredients you will need: baking soda, canola oil, vanilla, flour, dark brown sugar, sugar, cocoa, baking powder, salt, buttermilk, dark chocolate, and eggs

Place the dark brown sugar in the bowl of an electric mixer.

Add the cocoa, flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, beat the eggs and egg yolk.  Then whisk in the buttermilk, oil, and vanilla.

Add the wet ingredients to the dry ingredients.  Mix until just combined.  Stir in the dark chocolate by hand.

Pour the batter into a buttered and floured 9x5 inch loaf pan.  Bake at 350 degrees F for one hour. 

Allow to cool in the pan for 15 minutes, then turn onto a wire rack to finish cooling.

Top the cooled cake with fresh strawberries that have been tossed in sugar and whipped cream.

Double Chocolate Loaf
3/4 C. firmly packed dark brown sugar
1 C. dark unsweetened cocoa powder, sifted
1 1/2 C. all purpose flour
3/4 C. granulated sugar
1 1/2 t. baking soda
3/4 t. baking powder
1 t. salt
2 large eggs
1 large egg yolk
3/4 C. buttermilk
1/2 C. canola oil
1 t. pure vanilla extract
8 oz. good-quality dark chocolate (60-72%), coarsely chopped
Whipped cream and strawberries, for serving, if desired
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9 by 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 cocoa, flour, 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; whisk until combined. Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the dark chocolate chunks by hand. 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. Slice the cake and serve with whipped cream and strawberries, if desired.
Source: Two Peas & Their Pod, originally adapted from Baked Explorations

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