Friday, June 20, 2014

Mexican Chocolate Loaf Cake

 
I found this recipe at Cooking in Stilettos. Click on the link above for step-by-step instructions!
 
Ingredients
  • 1 1/3 cups of all purpose flour
  • 3/4 cup of Dutch process cocoa
  • 2 teaspoons of ground cinnamon
  • 1/8 to 1/4 teaspoon of cayenne pepper (depending on your preferred heat level)
  • 1/2 teaspoon of baking soda
  • 3/4 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
  • 2 sticks of unsalted butter, softened
  • 1 cup of dark brown sugar
  • 1 cup of Greek yogurt (room temperature)
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 8 ounces of dark bittersweet chocolate, finely chopped (I used a mix of 60 & 70%)
  • Powdered sugar (for garnish)
Directions
  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a loaf pan with non-stick spray (or butter and flour) and set aside.
  3. In a large bowl, sift together the flour, cocoa, cinnamon, cayenne, baking soda, baking powder and salt. Whisk until everything’s combined. Set aside.
  4. In a bowl of an electric mixer (or using a handheld mixer), cream together the eggs and sugar until light and fluffy.
  5. Add the yogurt and mix thoroughly.
  6. Add the eggs one by one, followed by the vanilla extract. If things look like they are about to separate, do not panic – whisk together with a spatula because sometimes the butter suspends itself in the yogurt mixture.
  7. Add one third of the flour mixture followed by one third of the chocolate. Repeat and beat until everything is combined.
  8. Bake for 60 – 70 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool on a baking rack.
  10. Lightly dust with powdered sugar and enjoy!
Notes
Adapted from Aliya Leekong, Exotic Table


Read more: http://cookinginstilettos.com/mexican-chocolate-loaf-cake/#ixzz34l0Sp8QC

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