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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Based on a recipe from Bon Appétit’s Homestyle Cooking “diminutive” cookbook series. I’ve had these dainty-sized cookbooks since my early college days when I first got into cooking! There’s nothing diminutive about this very nice loaf cake. Ingredients:
6 tablespoons sugar |
3 tablespoons unsweetened cocoa powder, sifted |
1 1/2 tablespoons water |
1/2 cup butter, room temperature (1 stick) |
1 cup sugar |
2 eggs, room temperature |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1/2 cup semi-sweet chocolate chips |
1/8 teaspoon baking soda |
Directions:
1. In heavy small saucepan, blend sugar and cocoa. Stir in water. Bring to simmer over medium-low heat, stirring until smooth. Gently simmer about 3 minutes. Set aside to cool.
2. Preheat oven to 350°F . Butter and flour a 9X5-inch loaf pan.
3. In large bowl of electric mixer, cream 1/2 cup butter until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Blend in vanilla.
4. Sift flour, baking powder, and salt together in small bowl. Add to batter alternatively with milk, blending well after each addition. Fold in chocolate chips.
5. Pour 1/3 of batter into prepared pan, spreading higher at edges.
6. Divide remaining batter in half. Blend half into cooled cocoa mixture with baking soda. Spoon over batter in pan and spread, leaving 1/2-inch border at edges.
7. Pour remaining light batter over top.
8. Bake 65 to 70 minutes, until cake tester comes out clean.
9. Cool in pan 10 minutes.
10. Invert cake onto rack and cool completely.
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