Chocolate Bread

This is an excellent recipe, and the resultant chocolate pound cake is moist with a fine, tight grain and an incredibly rich chocolate flavor. It’s basically the same recipe as the one found in the Cake Bible, though you’ll have to buy the book for all of Beranbaum’s commentary and expanded directions.

Chocolate Bread

3 Tbs + 1 1/2 tsp unsweetened cocoa
3 Tbs boiling water
1 1/2 tsp vanilla
3 large eggs
1 1/4 C sifted cake flour
3/4 C + 2 tsp sugar
3/4 tsp baking powder
1/4 tsp salt
13 Tbs unsalted butter (softened)

Preheat the oven to 350 degrees.

Grease and flour a 4 cup loaf pan or 6 cup fluted pan.

Whisk together the water and cocoa until smooth and allow to cool to room temperature before mixing in the vanilla and eggs.

Mix together the remaining dry ingredients and then 1/2 of the cocolate mixture and all of the butter. Mix on low speed till moistened and then beat for 1 minute on medium to high. Gradually add the remaining chocolate mixture in 2 batches, beating for 20 seconds or so after each addition.

Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. You many need to tent the cake with aluminum foil after 25 minutes to prevent the cake from browning too much.

The cake may be left unfrosted, or sprinkled with powder sugar; this also looks nice as well.