A few nights ago I was flipping through a cookbook trying to find a quick fix for an emergency chocolate craving when I came across Baked’s Double-Chocolate Loaf recipe.
The first time I made the loaf I followed the directions exactly but it didn’t allow the ingredients to be properly incorporated without over-mixing. Below is the recipe with a more traditional quick bread preparation:
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 teaspoon 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 oz. dark chocolate (60-72%), coarsely chopped
Preheat oven to 350 degrees and position rack in the center. Butter a 9x5 loaf pan, dust it with flour, and knock out the excess flour.
Chop the dark chocolate and set aside.
In the large bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer, beat together the eggs, yolk, buttermilk, vegetable oil, and vanilla on medium speed just until blended.
In a separate bowl, stir together the dry ingredients, pressing out the lumps of the brown sugar with the back of a spoon.
Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Beat just until mixed, being careful not to over-mix. Stir in the chocolate chunks by hand.
Pour into prepared loaf pan and bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted into 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.
Serve plain or spread with cream cheese.