Two Types of Chocolate Give This Elegant Loaf Cake Deep Flavor for a Valentine’s Day Treat

Inspiration from Violet Cakes

In our quest to create the perfect Valentine’s Day treat, we turned to Claire Ptak of Violet Cakes, a bakery-café in East London. Her recipe for a double chocolate loaf cake in our cookbook, “Milk Street Bakes,” has been reimagined to deliver an intensely rich and velvety crumb.

The Power of Bittersweet Chocolate

The secret to this cake’s deep flavor lies in the generous amount of bittersweet chocolate used. Any type of bittersweet chocolate will work, but for the best results, choose one with a high cocoa content (around 70%). The type of chocolate is also crucial – we recommend using Dutch-processed cocoa powder, which has a richer, deeper flavor and a smoother texture due to the alkali used in its production.

Don’t Use Natural Cocoa

If your cocoa powder doesn’t specify whether it’s natural or Dutch-processed, check the ingredient list. If it reads “processed with alkali,” it’s Dutch-processed. This is important, as natural cocoa can produce a more bitter flavor that may not be desirable in this recipe.

Serving Suggestions

Serve slices of this cake with fresh berries and a dollop of crème fraîche, which adds a tangy and creamy contrast to the rich, chocolatey cake. Store leftovers at room temperature, tightly wrapped, for up to three days.

Double Chocolate Loaf Cake Recipe

Ingredients:

* 200 grams (7 ounces) bittersweet chocolate, finely chopped
* 198 grams (14 tablespoons) salted butter, cut into several chunks
* 195 grams (1 1/2 cups) all-purpose flour
* 214 grams (1 cup) white sugar
* 43 grams (1/2 cup) Dutch-processed cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon table salt
* 3 large eggs, room temperature
* 1 cup boiling water

Directions:

1. Preheat the oven to 350°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray, then line it with an 8-by-14-inch piece of kitchen parchment, allowing the excess to overhang the long sides of the pan.
2. In a medium saucepan over medium, bring 1 inch of water to a simmer. Put the chocolate and butter in a large heatproof bowl and set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir occasionally until the chocolate and butter are melted. Remove the bowl from the pan and cool until barely warm to the touch, stirring occasionally.
3. In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
4. Add the eggs to the cooled chocolate mixture; whisk until well combined. Add the dry ingredients and stir with a silicone spatula until evenly moistened; the mixture will be dryish and thick. Gradually stir in about half of the boiling water; when fully incorporated, whisk in the remaining boiling water. The batter will be smooth, glossy, and fluid.
5. Pour into the prepared pan. Bake until the center of the cake rises, forming deep fissures on the surface, and a toothpick inserted at the center comes out with a few crumbs attached, 55-60 minutes.
6. Cool in the pan on a wire rack for about 20 minutes. Lift the cake out of the pan using the parchment and set it directly on the rack. Cool to room temperature. Peel off and discard the parchment before slicing.

Conclusion

This double chocolate loaf cake is a perfect treat for Valentine’s Day, with its rich, velvety crumb and deep, chocolatey flavor. By using high-quality bittersweet chocolate and Dutch-processed cocoa powder, you’ll create a cake that’s sure to impress even the most discerning palate.

FAQs

* Can I use natural cocoa powder instead of Dutch-processed cocoa powder?
No, we recommend using Dutch-processed cocoa powder for its richer, deeper flavor and smoother texture.
* Can I substitute the bittersweet chocolate with semisweet chocolate?
Yes, but keep in mind that the flavor profile will be different. Bittersweet chocolate has a more intense, richer flavor that’s perfect for this recipe.
* Can I store the cake at the refrigerator?
Yes, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 5 days. Let it come to room temperature before serving.