Sometimes I want chocolate and nothing else will do. Ever get that chocolate craving that refuses to subside? I had that craving a few days ago so I made this delicious loaf cake. It hits the chocolate spot, but I will say it’s even better (way better) when you let it sit overnight.
I promise: letting the flavors marry overnight really enhances the rich cocoa flavor. Being patient also allows for the cake to moisten. Ahhh, so good with tea or coffee, but you won’t be disappointed if you top a slice with ice cream and homemade fudge. Do what you need to, folks. Enjoy!
Chocolate Tea Time Loaf
Adapted from King Arthur Flour
- ½ cup unsalted butter (8 Tbsp.), room temperature
- 1 and ⅓ cups sugar
- ¾ tsp. kosher salt
- 2 tsp. vanilla
- ½ tsp. baking powder
- 2 tsp. espresso powder
- ⅔ cup Dutch-process cocoa powder (I use Ramstadt-Breda Rich Dark Cocoa-Holland)
- 3 large eggs
- 1¼ cups flour
- ¾ cup milk
- Preheat the oven to 350°F. Line the bottom of a 9 x 5 inch loaf pan with parchment paper. In the bowl of a stand mixer (or use a hand mixer), beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa. The mixture will seem a bit grainy/sandy. Add the eggs one at a time being sure to fully mix each egg in before adding the next. Add half of the flour and mix on low speed until combined. Add the milk and mix until combined. Add the rest of the flour, mixing just until combined.
- Pour batter into the loaf pan and bake for 60 to 70 minutes or until a toothpick inserted into center comes out clean. Check loaf at the 55 minute mark and every 5 minutes after to avoid drying out the cake. Once cooked, loosen the edges of the cake with a knife or thin spatula. After 10 minutes of cooling time, remove loaf from the pan and cool on a wire rack. Wrap cooled loaf in plastic wrap and store at room temperature. Slice and enjoy after it sits several hours, preferably overnight or more.