Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 51.
I have always enjoyed making loaf cakes. I think they are fun and they look so tidy and neat. This is a very moist and flavorful loaf cake that slices like a dream (all cakes should slice this well!). Mine looks a bit flat and I should have used a smaller loaf pan. The recipe calls for a 5-cup capacity loaf pan but a larger one is okay, your cake will just not be as tall. This makes 2 cakes and you will need two loaf pans.
This recipe has a secret ingredient - pepper. It gives the cake an unusual kick.
Keep the cake wrapped in plastic wrap and store it in the refrigerator.
3 oz. semisweet chocolate
2 oz. unsweetened chocolate
1 TBS. dry instant expresso or coffee
1 1/3 cups boiling water
1 3/4 cups sifted unbleached flour
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper (fine)
4 oz. (1 stick) unsalted butter
1 1/2 tsp. vanilla extract
2 cups granulated sugar
3 large eggs
Adjust your oven rack 1/3 from the bottom and preheat to 325 degrees.
|Butter or spray two 5-cup loaf pans and dust them with chocolate bread crumbs. Just mix enough cocoa powder into regular bread crumbs to give them a dark color.|
In a small saucepan or double boiler, melt both chocolates along with the expresso powder and the boiling water. Whisk it until the mixture is smooth. Transfer the mixture to a container that has a spout and can be poured from easily (I used a measuring cup). Set aside to cool to lukewarm temperature.
|Sift the flour, cocoa, baking powder, salt and pepper and set aside.|
|Beat the butter until soft and add the vanilla.|
|Gradually add the sugar.|
|Add the eggs, one at a time, beat until smooth.|
|On low speed, alternately add the flour mixture...|
|and the chocolate mixture in two additions. Scrape the bowl as necessarily and beat until smooth.|
|Pour the mixture into the prepared pans.|