8 hours ago
Saturday, October 16, 2010
I was craving chocolate cake last night, so I searched the "world wide web" for an interesting recipe using cocoa powder.
Martha's recipe sounded easy enough, and I had all the ingredients on hand.
I substituted yogurt for the buttermilk and by midnight snack, my craving was satisfied.
Keeping with the chocolate theme, Ghirardelli chocolate from San Francisco was nice enough to host a giveaway on Stacey Snacks.
So if you are chocolate lover, tell us your favorite chocolate dessert and 2 lucky readers will receive a free bag of Ghiradelli Luxe Milk Chocolate bars.
Chocolate Loaf Cake: (adapted from Martha Stewart)
3/4 cup unsweetened Ghirardelli cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk (or 1 cup of Greek nonfat yogurt)
1/4 cup vegetable oil
3/4 cup warm water
1 teaspoon vanilla extract
I added turbinado sugar (raw sugar) on top to form a nice crust
Preheat oven to 350 degrees. Butter a loaf pan. Dust with cocoa powder and tap out excess.
Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment (I am old school and use a wooden spoon and some muscle!).
Add eggs, 3/4 cup warm water, the buttermilk, oil, and vanilla. Mix on low speed until smooth, about 3 minutes.
Transfer batter to prepared pan. Sprinkle turbinado sugar on the top.
Bake until a cake tester inserted into center comes out clean, about 55 minutes. Let cool in pan on a wire rack 15 minutes. Let cool completely, before eating.
(* My smart trick for my loaf cakes is to line the pan with parchment paper, so I just lift the cake right out of the pan, no sticking and no extra butter to grease the pan).
Cake is always better the next day, however I popped a nice hot slice right into my mouth before bedtime!