Were you disappointed with my exceedingly healthy, easy, and delicious “recipe” for a smoothie yesterday? Well, fear not! I have a real recipe to share with you, and it contains chocolate. Yessss! If you’ve been hanging around here long enough, you know that chocolate is a favorite. This lovely recipe is another Baked Explorations find, and it’s just as delicious as the oatmeal turtle bars I posted about just a couple days ago. This treat features a cocoa cake base and has three different kinds of chocolate chips buried inside, making for a very indulgent, yet not overly fussy, treat. It’s perfect for any kind of chocolate craving. Just look at this deep, dark, chocolatey goodness!
In the original recipe, they included a delicious-sounding peanut butter cream cheese spread as an accompaniment, but I didn’t make it, as I didn’t have peanut butter, OR cream cheese. And I live with a bunch of peanut butter-hating freaks. But, what can you do. I have included the recipe for it here in case anyone is feeling adventurous enough. Unfortunately, this loaf didn’t turn out as good as it could have for me because while it was in the oven, I decided to go take a shower, and I left my mom in charge. She answered “Okay”, but then I think she got hypnotized by her Italian soap opera because when I got out of the shower, I could definitely smell something burning… and I tasted just a hint when I ate the much-awaited first slice. Lesson learned: never leave my mom in charge of things in the oven when she’s watching her shows. And don’t shower when things are in the oven. Ever. Like I said yesterday, don’t be like me. Learn from my mistakes. 🙂 Keep following me for more valuably obvious life lessons.
Triple Chocolate Loaf
Adapted from Baked Explorations
Yields: one 9×5 loaf
3/4 cup dark brown sugar, firmly packed
1 cup unsweetened cocoa powder, sifted
1 1/2 cups unbleached all-purpose flour
3/4 cup white sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 egg yolk
3/4 cup buttermilk
1/2 vegetable oil
1 tsp vanilla extract
1/3 cup milk chocolate chips
1/3 cup dark chocolate chips
1/3 cup semisweet chocolate chips
Preheat the oven to 350F, position the rack in the center. Spray a 9x5in loaf pan with nonstick spray, then coat with flour, and shake out the excess.
Place the brown sugar in the bowl of an electric mixer, and press any lumps out with the back of a large spoon, if necessary. Add in the cocoa powder, flour, white sugar, baking soda, baking powder, and salt. Beat with the paddle attachment, then scrape down the sides and bottom of the bowl.
In a separate bowl (or large measuring cup), whisk the eggs and egg yolk until blended. Add in the buttermilk, oil, and vanilla, whisk until combined.
Turn the mixer on low, and slowly stream the wet ingredients into the dry ones, mixing until just combined. Stir in the chocolate chips by hand.
Pour the batter into the prepared pan, and bake for 60-70 minutes, but check on it at least 20 minutes before the finishing time, and check on it often after! Aka, don’t be like me. 🙂
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Cream Cheese Spread
(optional, but probably really good!)
5 oz. cream cheese, softened
2 tbsp creamy peanut butter
1/3 cup white sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar, and beat until incorporated. Use immediately, or store in the refrigerator in a tightly wrapped ramekin, for up to 3 days.