Wednesday, June 8th, 2011
We made it to Portland! We both jumped into work immediately upon arrival, so we’re still getting settled into the new house. But when I saw this delicious cake on Maria’s blog, it was first on my list to make once the kitchen was semi-organized. I mixed it up a couple of days ago, and effectively christened the new kitchen (including splattering some batter on a window screen). It was just the thing!
Life is especially busy right now, but I’m so glad I made time for this cake! It’s rich, moist, and delicious, and comes together so quickly. This isn’t my first chocolate loaf cake and honestly they can’t be beat. You’d better believe this is the only kind of cake I’m going to bake on a weeknight.
Double Chocolate Loaf Cake
Adapted from Two Peas and Their Pod
Makes 1 9 x 5-inch loaf
1 1/2 cups granulated sugar
1 cup dark unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoon salt
3 large eggs
3/4 cup yogurt (I used fat-free vanilla)
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup coarsely chopped chocolate or chocolate chips
Preheat the oven to 350°F and position the rack in the center. Butter a 9 by 5-inch loaf pan, dust it with flour, and knock out the excess flour.
With a stand or hand mixer, combine the sugar, cocoa powder, flour, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
In a separate bowl, whisk the eggs until blended, then add the yogurt, oil, applesauce, and vanilla; whisk until combined. Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing just until combined. Stir in the chocolate chunks by hand.
Pour the batter into the 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 the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.