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Intense Chocolate Bread
Oct. 18th, 2006 07:42 pmNot a bread machine recipe for a change. I went looking for a recipe that would use up some of that big bag of cocoa powder we have and also test out the new silicone bakeware I picked up.
1/2 c butter (one stick), softened
11/4 c sugar
1 tsp vanilla extract
2 eggs
1 c cocoa powder
1 c sour cream
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
13/4 c flour
Cream butter, sugar, and vanilla until light and fluffy.
Beat in eggs, one at a time.
Beat in sour cream.
Sift together dry ingredients and add to batter in small amounts, beating well between each addition.
You'll get a very stiff batter or a rather sticky dough depending on your bias.
Grease a standard loaf pan1 and smoosh the batter/dough into it.
Bake at 350° F for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes then turn out on a rack to cool completely. Dust top with confectioner's2 sugar if desired.
Note that I never write recipes out like this for myself. My own recipe card says "cream, eggs 1@, wet, dry slowly, loaf, 350~60" but I thought my readers might want something a bit more complete. ;)
1. Use cooking spray on silicone bakeware even if the manufacturer claims you don't need it. Trust me on this.
2. Powdered sugar. I've noticed that "confectioner's" is a somewhat regional term.
1/2 c butter (one stick), softened
11/4 c sugar
1 tsp vanilla extract
2 eggs
1 c cocoa powder
1 c sour cream
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
13/4 c flour
Cream butter, sugar, and vanilla until light and fluffy.
Beat in eggs, one at a time.
Beat in sour cream.
Sift together dry ingredients and add to batter in small amounts, beating well between each addition.
You'll get a very stiff batter or a rather sticky dough depending on your bias.
Grease a standard loaf pan1 and smoosh the batter/dough into it.
Bake at 350° F for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes then turn out on a rack to cool completely. Dust top with confectioner's2 sugar if desired.
Note that I never write recipes out like this for myself. My own recipe card says "cream, eggs 1@, wet, dry slowly, loaf, 350~60" but I thought my readers might want something a bit more complete. ;)
1. Use cooking spray on silicone bakeware even if the manufacturer claims you don't need it. Trust me on this.
2. Powdered sugar. I've noticed that "confectioner's" is a somewhat regional term.
