Saturday, September 3, 2011

Double Chocolate Loaf Cake with Peanut Butter Cream Cheese Spread

Now this is breakfast.

If you are one of the many people traveling this weekend or visiting with family, there is a good chance you are with a group of people. I bet those people are hungry...and they like chocolate which means this is the perfect cake for you . This is a super rich and delicious Double Chocolate Loaf Cake, which I personally feel should be served for breakfast. This past Christmas Zack bought be a copy of "Baked Explorations: Classic Desserts Reinvented". What can I say, the man knows how to shop for me. This loaf cake was actually the very first thing I made out of the cookbook. The cookbook is fantastic and I have honestly loved every recipe I have made from it. You may be thinking "Wow, it took you a long time to actually get around to making something from that cookbook!" Well, you are wrong. I made this cake last December when we had friends staying with us for New Years and I honestly forgot to share it with you. For a while I was just waiting for the right occasion, but after a while I simply forgot. Better late than never! Anyway, this cake is really delicious. best served warm with the peanut butter spread and a tall glass of milk.

Double Chocolate Loaf Cake with Peanut Butter Cream Cheese Spread
recipe slightly adapted from Baked Explorations: Classic Desserts Reinvented

Ingredients for the Cake:

3/4 cup firmly packed brown sugar
1 cup dark unsweetened cocoa powder
1 1/2 cup 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 coarsely chopped

Ingredients for the Peanut Butter Cream Cheese Spread:

5 ounces cream cheese, softened
3 tablespoons creamy peanut butter
⅓ cup powdered sugar


Preheat the oven to 350 degrees Fahrenheit and position the rack in the center. Grease and flour a 9-by-5-inch loaf pan.

In a large bowl mix together the brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, and salt. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla. Whisk until combined. Slowly beat the wet ingredient into the dry ones, mixing until just until combined. Stir in the dark 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 tooth pick 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.

To make the peanut butter spread, beat the cream cheese and peanut butter until smooth. Add the powdered sugar and beat until incorporated. If you are not using the spread immediately, place it in a small container, tightly cover with plastic wrap, and refrigerate for up to 3 days.

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