Double Chocolate Loaf
Recipe created by Matt Lewis and Renato Poliafito
This dense, heavenly creation is one of Baked's biggest hits.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.
Servings: Serves 12
  • Butter , for greasing pan
  • 3/4 cup tightly-packed dark brown sugar
  • 1 cup Dutch cocoa powder , sifted
  • 1 1/2 cups all-purpose flour , plus more for dusting
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 8 ounces semisweet (60 percent) chocolate chunks
  • Whipped cream (optional)
Preheat oven to 350°. Butter one 9" x 5" x 3" loaf pan, dust with flour, and knock out excess flour.

Place brown sugar in the bowl of an electric mixer fitted with a paddle attachment. Press out any lumps with the back of a large spoon. Add cocoa, flour, granulated sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk egg and egg yolks until blended, then add buttermilk, vegetable oil, and vanilla; whisk until combined.

Turn mixer to low and pour in egg-buttermilk mixture in a thin steady stream, mixing just until combined. Remove the bowl; stir in chocolate chunks by hand with a wooden spoon.

Pour the batter into the prepared pan and bake in the center of oven for 1 hour, or until a toothpick inserted in the center of loaf comes out clean.

Let cool in pan for 15 minutes; remove and place on rack to cool completely. Serve plain or toasted; top with whipped cream (optional).


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