I’ve been on a clean & toss mission since last month. My tendency is to toss anything that’s not been used in the last 6 months – if I can remember back that long – and if I can’t, well, all the more reason to toss the item in question. A few things receive a bit more leniency than others, though. For instance, cookbooks and cooking magazines are more than likely to remain than not, which is how I came across the summer 2009 Baking Sheet from King Arthur and this recipe. If you’re not familiar with the Baking Sheet you can read about it here. I’ve never baked anything less than stellar from the recipes, so if the cost seems a little steep, the subscription is definitely worth it. So, the cake. Easy, chocolatey, and delicious. Perfect as is, but sublime with billowy chocolate cream cheese frosting. Go ahead, you’re worth it, just remember, however you serve it, definitely save room for dessert…
Chocolate Loaf
1 3/4 cups flour
3/4 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3 oz cream cheese, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
2 cups chocolate chips
Chocolate Cream Cheese Frosting, optional
- Preheat oven to 350 degrees.
- Grease a 9×5 loaf pan.
- In a small bowl, whisk together flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a mixing bowl, combine softened butter, cream cheese, sugar, and vanilla; with a mixer, beat until light and fluffy.
- Add eggs one at a time, beating after each addition.
- Add 1/3 of the dry ingredients to the butter mixture, mix well.
- Pour in half of the buttermilk and another third of the dry ingredients, mixing well.
- Add remaining buttermilk and dry ingredients, beat for 1 minute at medium speed.
- Stir in 1 cup of the chocolate chips; pour batter into prepared pan, and sprinkle on remaining chocolate chips.
- Bake for 30 minutes, cover with foil and bake for another 30-40 minutes, or until a tester inserted comes out clean.
- Allow loaf to cool in pan then invert.
- Serve as is or pour on Chocolate Cream Cheese Glaze.
Chocolate Loaf recipe adapted from The Baking Sheet, Summer 2009.
Chocolate Cream Cheese Frosting
4-5 oz cream cheese, softened (I used the remaining 5-oz from the 8-oz block)
4 tablespoons unsalted butter, softened
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
2 ounces German chocolate, melted
1-3 tablespoons milk
- Beat cream cheese and butter together for 30 seconds.
- Add cocoa, vanilla, and powdered sugar and blend until well combined; pour in melted chocolate.
- Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost loaf as desired.
Oh my this is scrumptious!! Yum!!
Wow…looks incredibly! I could go for a loaf right now 🙂
This looks delicious!
This looks amazing, I love the frosting! I don’t toss anything, still have those food magazines from 2007. Also had a packet of yeast that expired in 1997, but I think I kept that more because it was so old, rather than ever planning on using it…