This is so good! I covered the top of the loaf towards the end of baking. Since I used dark (almost black) cocoa powder, I wanted to be sure it didn't get too toasty--before I noticed>
Intense chocolate flavor, dense texture
For the cake
3/4 cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, sifted
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good quality dark chocolate (60-72%), coarsely chopped
For the Cream Cheese Spread
5 ounces cream cheese, softened
2 tablespoons creamy peanut butter
`1/2 cups sugar
Make the loaf
Preheat oven to 350 degrees F and position the rack int he center. Butter a 9x5-inch loaf pan, dust it with flour (or cocoa powder), and knock out the excess flour.
Place the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
In a separate bowl, whisk the eggs and yolk until blended, then add the buttermilk, oil and vanilla; whisk until combined.
Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing until just combined. Stir in the dark chocolate chunks by hand.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out on to a wire rack to cool completely.
Make the peanut butter spread
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated.
Serve the loaf plain or toasted with the peanut butter spread.
The loaf will keep in an airtight container or wrapped tightly, at room temperature for up to 3 days.
Intense chocolate flavor, dense texture
For the cake
3/4 cup firmly packed dark brown sugar
1 cup dark unsweetened cocoa powder, sifted
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces good quality dark chocolate (60-72%), coarsely chopped
For the Cream Cheese Spread
5 ounces cream cheese, softened
2 tablespoons creamy peanut butter
`1/2 cups sugar
Make the loaf
Preheat oven to 350 degrees F and position the rack int he center. Butter a 9x5-inch loaf pan, dust it with flour (or cocoa powder), and knock out the excess flour.
Place the brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Scrape down the sides and bottom of the bowl.
In a separate bowl, whisk the eggs and yolk until blended, then add the buttermilk, oil and vanilla; whisk until combined.
Turn the mixer to low and slowly stream the wet ingredients into the dry ones, mixing until just combined. Stir in the dark chocolate chunks by hand.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out on to a wire rack to cool completely.
Make the peanut butter spread
In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until smooth. Add the sugar and beat until incorporated.
Serve the loaf plain or toasted with the peanut butter spread.
The loaf will keep in an airtight container or wrapped tightly, at room temperature for up to 3 days.