Truth be told, I made this loaf cake for the first time in June solely as a way to showcase some fabulous fresh raspberries I had just picked. I didn’t care much about the cake itself, I just wanted a partner for the raspberries that would help them shine just as ripe, raw berries without adding anything or cooking them down. Yeah, this was not the recipe to choose.
This is one of the most delicious, decadent loaf cakes I could have ever imagined. Every notion I had of a simple, basic cake that was elevated by seasonal fruit flew out the window with the first bite. It is so rich, with a middle that is almost creamy–it just melts in your mouth, kind of like a gooey brownie. The chocolate flavor runs so impossibly deep for a cake–it’s the baked good equivalent of a piece of good dark chocolate.
Needless to say, those raspberries were wasted alongside such a flavorful cake but the rest of it was just stunning when slightly warmed and served with a scoop of vanilla ice cream on top. I’ll find a far less amazing cake to enjoy with my future raspberries.
Double Chocolate Loaf Cake
- 3/4 cup packed brown sugar
- 1 cup dark unsweetened cocoa powder
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons 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 ounces good-quality dark chocolate (60-72%), coarsely chopped
- Whipped cream and fresh berries for topping
Preheat oven to 350 degrees F and position the rack in the center. Grease and flour 9 by 5 inch loaf pan.
In the bowl of a stand mixer fitted with paddle attachment, combine brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down sides and bottom of bowl.
In a medium bowl, whisk eggs and egg yolk until blended, then add buttermilk,oil, and vanilla; whisk until combined. Turn the mixer to low and slowly add the wet ingredients into the dry in a steady stream, mixing just until combined. Stir in dark chocolate chunks by hand.
Pour batter into 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 cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Top with whipped cream and fresh berries, if desired.
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