I found this recipe at Cooking in Stilettos. Click on the link above for step-by-step instructions!
- 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)
- Preheat the oven to 350 degrees F.
- Lightly spray a loaf pan with non-stick spray (or butter and flour) and set aside.
- In a large bowl, sift together the flour, cocoa, cinnamon, cayenne, baking soda, baking powder and salt. Whisk until everything’s combined. Set aside.
- In a bowl of an electric mixer (or using a handheld mixer), cream together the eggs and sugar until light and fluffy.
- Add the yogurt and mix thoroughly.
- 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.
- Add one third of the flour mixture followed by one third of the chocolate. Repeat and beat until everything is combined.
- Bake for 60 – 70 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a baking rack.
- Lightly dust with powdered sugar and enjoy!
Adapted from Aliya Leekong, Exotic Table
Read more: http://cookinginstilettos.com/mexican-chocolate-loaf-cake/#ixzz34l0Sp8QC