Chocolate Loaf Cake

Sometimes I imagine myself in a room so large and so empty there’s an echo.

Do you ever imagine that? In a room so large your voice carries out?


Anyone there…ere..ere…?


I suppose that is how chocolate must feel in the summer months. In a room so large, so empty and lonely, with nothing but its dark echo to keep it company…ny…ny…

Oh, we all do it; thinking instead of angel food cakes, strawberry pies, blueberry ice creams and citrus-aids. No one gives a passing thought to the dark richness of chocolate – And why should we when there’s all this fruit in abundance? Chocolate gets cast aside like… Like… I don’t know… Like an orphan no one really wanted, but are forced to take care of; to attempt to nurture as one’s own… Except we don’t… We just can’t find it in fruit-filled hearts.

When I discovered this dark beauty in the Smitten Kitchen endorphin releasing lusty thoughts were totally in effect…ect… ect…

I began to think see chocolate in a whole new light… ight… ight…

It needed saving… Savoring… Love… Nurture…Butter…Eggs…Flour…

This chocolate cake is so dark, so rich, so chocolaty, one slice and one glass of milk is all you need. You tell me – How can you cast this baby aside? How can you resist?

See, it’s not all about summer fruits, summer desserts. Today just don’t give a hot damn about luscious in season fruits. You are to cast them aside and instead save chocolate from its dark and lonely echo filled room. Whisper sweet nothings in its ear; things like come to mama, baby… I got you…oo…ooo…ooo



: Chocolate Loaf Cake

Adapted from: The Smitten Kitchen

  1. 1 ½ (6 ¾ oz) cups all-purpose flour
  2. 3/4 cup Dutch processed cocoa powder
  3. 1/4 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon salt
  6. 8 ounces (2 sticks) unsalted butter, softened
  7. 1 1/2 cup firmly packed light brown sugar
  8. 3/4 cup granulated sugar
  9. 1 large egg, at room temperature
  10. 1 cup buttermilk
  11. 1 1/2 teaspoon vanilla extract
  1. Preheat the oven to 325°F. Butter and lightly flour a 9×5 in loaf pan and set aside.
  2. Sift the flour, cocoa, baking soda, baking powder and salt. Set aside. In a large bowl of an electric mixer fitted with a paddle attachment, cream the sugar and butter on medium speed until fluffy – About 3 mins. Add the egg and beat until fully incorporated. Add the buttermilk and stir the vanilla extract. The mixture may look a bit curdled at this point, but it’s OK… Stir in your dry ingredients until blended. Be careful not to over mix.
  3. Pour the batter into the prepared loaf pan. Bake for 60 minutes or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 5 minutes, then invert onto a cooling rack to cool completely.
  4. Eat as is, or top with powdered sugar, macerated berries or whipped cream… Whatever your heart desires…Save this! As in, save it from utter doom and loneliness…

Preparation time: 6 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): About 12

P.S. – Thanks to Junia @ Mis Pensamientos for inviting me to share this cake during her August #cakelove event! Peep these cakes – They are awesome!

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