Chocolate Loaf Cake

While I love layer cakes, cheesecakes and all other sorts of fancy cakes, they are usually made and eaten on holidays, birthdays, and other special occasions -- I don't know many people who have the time or energy to whip up a cheesecake in the middle of the week after work. I do love cake though, and I know that the more cake one eats, the better, which is why I love the “every day” cake so much. This sort of cake is nothing new to the blog, but to recap: every day cakes are cakes that can be thrown together quickly, on short notice, and that do not require frosting, filling, multiple pans, or hard to find ingredients. They are good for breakfast, for snack, or with tea, and are capable of satisfying even the most unexpected middle-of-the-week cake craving. These sort of cakes have been featured more than once on this blog, in the form of this Summer Berry Cake, this Nutella Swirl Cake, this Lemon Poppy Seed Cake, and this Coffee Chocolate Nutella Cake.

This Chocolate Loaf Cake is my new favorite every day cake. It doesn’t look like much at first glance – just a simple, chocolate loaf – but do not underestimate it! This cake is fudgy and rich while still managing to be light and fluffy and not overly sweet. It is extremely moist thanks to the addition of the plain yogurt, and deeply chocolate-ly thanks to a generous dose of cocoa powder. The mini chocolate chip topping is not to be left out here – it adds another layer of chocolate to the whole cake, not to mention they look pretty as well. If you wanted to dress things up a little, this cake would also be great with a dollop of whipped cream, a swoosh of Nutella, a dusting of powdered sugar, or a sprinkling of berries -- but of course, every day cakes are delicious when eaten plain, and this one is no exception. Enjoy!

CHOCOLATE LOAF CAKE

Ingredients:
1/2 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 cup plain whole milk yogurt
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup Dutch process cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

½ cup mini chocolate chips

Directions: 
Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then add the yogurt and vanilla. Sift the flour, cocoa, baking soda, baking powder and salt together right into the wet ingredients. Stir together with a spoon until well-blended, but be careful not to overmix. 

Pour the batter into the prepared loaf pan and sprinkle the top with mini chocolate chips. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Let it cool complete and then serve with whipped cream and fresh berries, if desired. Serves 8-10.


Recipe very slightly adapted from The Magnolia Bakery Cookbook and www.smittenkitchen.com.




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