Double Chocolate Loaf

This loaf shouldn't really be called a loaf. It should be 'Double Chocolate Cake in a Loaf Pan' because, to be honest, it's basically cake. A delicious, moist, delicious cake. I'm not normally a fan of cakes because I find them dry and boring. This, on the other hand, is not that kind of cake. This is the best cake-loaf you've ever had. And if you've never had a cake-loaf, then you're setting the bar pretty high with this one.

It's moist and melty on the inside and the outside has a bit of a crunch to it, just to keep you on your toes. The little bits of dark chocolate throughout the loaf give it that extra decadent kick while keeping it sweet, but not too sweet. 

In the recipe book that this recipe is from, they put it under 'Breakfast'. Now, I don't know about you, but I did eat this for breakfast the day after I made it and felt a strange mixture of happiness and shame. Happiness because it was absolutely delicious and started my day off wonderfully. Shame because I knew I was eating straight up cake for breakfast, no matter what the recipe book told me. The happiness overpowered the shame momentarily and I considered putting nutella on a slice.... Shame quickly took over and squashed that idea, which was probably a good thing. 

In any case, I bet making this recipe and putting it in muffin cups or a cake pan would turn out great! Would it be a Double Chocolate Cake-Loaf Cupcake then? Whatever you decide to call it, it'll be scrumptious.

Double Chocolate Loaf
Recipe from Baked Explorations

3/4 cup firmly packed dark brown sugar
1 cup cocoa powder
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 large free-range organic eggs
1 large free-range organic egg yolk
3/4 cup buttermilk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
8 ounces (226 grams) dark chocolate, coarsely chopped

Preheat your oven to 350 degrees. Grease a 9 by 5 inch loaf pan with butter and dust with flour. Knock out the excess flour and set aside.

In a stand mixer or large bowl, combine the brown sugar, flour, sugar, baking soda, baking powder, and salt. Mix until combined.

In a separate bowl, whisk the eggs and egg yolk until combined. Add the buttermilk, vegetable oil, and vanilla and whisk until combined. 

Turn the mixer to low speed and slowly add the wet mixture to the dry, mixing until it is just combined. Fold in the dark chocolate chunks by hand. 

Pour the batter into your prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted into the middle comes out clean. Let it cool completely before taking it out of the pan and slicing it.