Cherry Chocolate Loaf Cake
Cherry Chocolate Loaf Cake is adapted from a full size Bundt.
Servings 8 slices
Cost 5
Ingredients
- 4 oz unsalted butter, softened (114 grams)
- ¾ cup very firmly packed light brown sugar (150 grams)
- 2 large eggs room temperature
- 1 ½ teaspoon cherry extract
- 1 cup all-purpose flour (130 grams)
- 6 tablespoons unsweetened cocoa powder, natural (30 grams)
- ½ teaspoon plus a pinch of baking soda
- ¼ teaspoon plus a pinch of salt
- ½ cup strong black coffee or water
- 1 cup halved Maraschino cherries (Morello should work too) patted dry
- 1 cup semi-sweet or extra dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease and flour an 8 x4 inch loaf pan. Note, this is a pretty small loaf pan. You can use a larger one, but the cake will be shorter in stature and might take longer to bake.
- Mix the flour, cocoa powder, baking soda and salt together in a medium size bowl and set aside.
- In a large mixing bowl using an electric mixer, beat the butter and brown sugar for about two minutes or until light and creamy. Add the eggs one at a time and beat for 30 seconds after each egg. Beat in the cherry extract. By hand or using lowest speed of the mixer, stir in the flour mixture. Stir in the cherries and chocolate chips.
- Pour batter into pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool for about 15 minutes in the pan, then turn onto a cooling rack and let cool completely.
- Serve dusted with powdered sugar
Notes
Make sure to weigh your flour. If you don't have a scale, sift before measuring.