Double Chocolate "Sour Cream" Loaf

Sometimes its just about a piece of dark chocolate loaf cake- 
not a layer cake, no icing, no drizzle, no crumbs (mini chocolate chips yes!).

This week's Shabbat dinner had a dessert focus. A slice of rich delicious dark chocolate loaf. It stands beautifully on it's own, it can be further enhanced by a scoop of ice cream or sorbet.  Our son ate it with fresh strawberries. 

This cake is pareve and very delicious; I used faux sour cream and margarine. Butter and real sour cream will undoubtedly be uber- delicious. 

Choreography: Start to finish you can bake this cake in under 2 hours.
This is a loaf cake (the batter will make 2 mid size loaves) - mix the ingredients in the typical way cake ingredients are added: combine the dry ingredients and then  cream the shortening and sugar, add the eggs, liquid, flavoring, sour cream and dry mixture. The batter is thick and requires a long bake (approximately 60 minutes). 

Note: the cocoa makes a difference, use a good quality dark unsweetened cocoa. 

2 medium loaf pans 
electric mixer or kitchen aid (use the batter hook)
measuring equipment (cups, spoons) 

1 cup (2 sticks) pareve margarine or unsalted butter 
1 3/4 sugar
3 extra large eggs
2 tsp vanilla extract 
1 tsp orange extract (YOU CAN SUBSTITUTE any extract you like to pair with chocolate, this can include mint, cinnamon, cream cheese, raspberry). All of these more unusual flavors are produced by 
LorAnn Oils , which can be purchased on line, at LorAnn Oils or through Amazon or King Arthur Flour. 
1 tsp white vinegar (omit if you use real sour cream) 
1/2 cup strong cold coffee  (caffeine free is fine) 
1 c faux sour cream (or real sour cream )
2 1/4 all purpose flour
2 1/4 tsp baking powder 
1 c unsweetened cocoa
1 cup mini chocolate chips 

  •  Preheat the oven to 350 degrees, grease and flour 2 medium loaf pans.
  • Sift or mix together the flour, baking powder, cocoa.
  • Cream the margarine and sugar until well-blended and fluffy, add the eggs and whip the mixture well.
  • Add the coffee, extracts, vinegar. Mix. Add the sour cream and blend well. 
  • Add the dry mixture in two additions. Mix well, but avoid overmixing.  
  • Add the chocolate chips. The batter will be thick.
  • Spoon the batter into the two prepared pans. Slip into the preheated oven and bake approximately 60 minutes. 
  • Cool for 15-20 minutes in the pans. Turn out and cool completely. 
  • This cake slices beautifully, it will slice more cleanly if you wait 1 day before serving. Cover loosely and store at room temperature for up to 3 days.
  • The cake freezes (and defrosts) very well. Double wrap before slipping into the freezer. 

Other BreadandBabka loaf pan cakes that you may like: Pumpkin-Orange Whole Grain Tea Bread  or Cranberry- Nut Muffins (or loaf)


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