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Easy Chocolate Loaf Cake

February 15, 2017

I recently made this for dessert when we had some friends over for dinner.  It was easy and not a huge dessert quantity both qualities I was looking for.  It had a nice almost crunchy crust to the outside which I normally wouldn’t think is great for cake, but this was a nice contrast to the soft interior texture.  It was not as moist as I would have thought.  Perhaps I baked it a touch too long.  So if I were to change anything may add a chocolate or fruit sauce or syrup to add after cut, not on top because that would take away from the nice crunchy outside.



Difficulty: Easy
Prep Time: 20 min
Cook Time: 55 – 70 min
Total Time: 1 hour 30 min
Yield: 8-10 servings
Taste: Good

INGREDIENTS:

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (NOTE, if you have non-dutch use 1/2 teaspoon baking soda and no baking powder)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

PROCEDURE:

1) Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray.

2) In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

3) Add the sugars and beat until fluffy, about 3 minutes.

4) Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven.

5) Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

6) Pour the batter into the prepared loaf pan. Bake for 50 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries or a dessert sauce.

Source: Smitten Kitchen

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From → Dessert

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