Chocolate Loaf Cake
Serves 12
This is a King Arthuir recipe that you will really love!
  1. 4 ounces butter, preferably at room temperature for easiest mixing
  2. 1 1/2 cups sugar
  3. 3/4 teaspoon salt
  4. 2 teaspoons vanilla extract
  5. 1/2 teaspoon baking powder
  6. 1 tablespoon espresso powder, optional, to enhance chocolate flavor
  7. •2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
  8. 3 large eggs
  9. 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  10. 3/4 cup milk
  1. Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan.
  2. In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
  3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
  4. Add half the flour to the bowl, beating at low speed to combine.
  5. Add all of the milk, beating at low speed to combine.
  6. Add the remaining flour, beating gently just until the batter is smooth.
  7. Pour the batter into the prepared pan.
  8. 8) Bake the cake for 75 to 80 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.
  9. 9) Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
  10. 10) Store completely cooled cake well wrapped, at room temperature.
From The Chef To You