Chocolate cake. Easy enough to stir up and enjoy next hour. This recipe makes 8 delicious mini loaves or one jumbo, 9×5. Thanks to Matt and Renato for the original recipe (Baked NYC). Haven’t met them, but I like them–they justify this cake for breakfast! With peanut butter cream cheese no less. (Wait. What?! Might have to get on that.)
- 3/4 cup dark brown sugar (High Alt: less 1 tablespoon)
- 3/4 cup granulated sugar (High Alt: less 1 tablespoon)
- 1 cup dark cocoa powder, sifted (Valrhona)
- 1 1/2 cups all-purpose flour (High Alt: + 2 tablespoons)
- 1 1/4 teaspoon baking powder (High Alt: less 1/4 teaspoon)
- 3/4 teaspoon baking soda (High Alt: less 1/4 teaspoon)
- 1 teaspoon salt
- 3/4 cup buttermilk (High Alt: + 2 tablespoons)
- 1/2 cup canola oil
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- 8 ounces bittersweet (70%) chocolate, coarsely chopped
- Preheat oven to 350 (High Alt: 375° F).
- Electric mixer with paddle attachment: combine sugars, cocoa, flour, leavening, and salt.
- In 2 or 4 cup glass measuring cup or bowl, whisk with a fork: buttermilk, canola oil, eggs, egg yolk, and vanilla. Add to dry ingredients, mixing just until combined. Stir in the chopped chocolate.
- Spray pan with nonstick spray or use butter and dust with cocoa powder: one pan with 8 mini loaves (approx 3.5"x2.5" each) or a big loaf pan, 9"x5". Set the pan on a rimmed sheet pan to catch any overage, but you should be fine. (I used a smaller than 9x5 "big" loaf pan the first time and had some overflow. Messy, but tasty.)
- Spoon batter into pan(s) and bake: 30 minutes for mini loaves, 50 - 60 for big loaf pan. Let cool 10 minutes in pan then remove from pan and let cool completely on a wire rack.