Wednesday, April 21, 2010

Chocolate Yogurt Loaf Cake

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This is probably my second favorite loaf cake (only to the previously posted Banana Gingerbread). It's moist (without being soggy wet), relatively dense like pound cake, and oh-so-chocolatey. Simply amazing. The suggestion was also made to add 3/4 c chocolate chips to the batter before baking if you want a seirous chocolate overload, but I found this cake perfect as-is. For the seriousle chocolate lover, I may add the chips, but for me, I love this as it is in the morning with a nice hot cup of coffee. It also freezes well. Perfect for someone like me who bakes four loaves in one day. Can't possibly eat them all, can I?

Chocolate Yogurt Loaf Cake

1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup butter, room temperature
1 1/4 cups sugar
1 large egg
1 large egg white
1/4 cup water
1/3 cup cocoa powder
2 tsp vanilla extract
1 cup plain yogurt (low fat is fine)

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
In a small bowl, whisk together water, cocoa powder, vanilla and yogurt until mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in remaining yogurt and remaining flour, stirring only until no streaks of flour remain.
Pour batter into prepared pan and spread evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for about 10 minutes, then carefully cut along the sides of the pan to release the cake and turn it out onto a wire rack to cool completely before slicing.

Serves 10.