Chocolate Loaf Cake
Pan size: 8.5″ x 4.5″
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
50g cocoa powder
140g hot water
175g butter, thawed at room temperature until pressable but not too soft!
30g castor sugar
150g brown sugar
3 eggs, room temperature
2 tsp vanilla extract
110g yoghurt or sour cream
1. Preheat your oven to 175C. Grease an 8 1/2” x 4 1/2” loaf pan and line with parchment paper.
2. Sift the flour, baking soda, salt and cinnamon together. In a separate bowl, whisk the cocoa and hot water together until smooth. Set aside to cool.
3. Cream the butter and sugars until light and creamy, about 3-5 mins on medium speed. Scrape down the bowl and add eggs, making sure that each one is well mixed before adding the next and scraping down the bowl after every addition.
4. Add the cocoa mixture and vanilla and combine thoroughly. Add flour in 3 portions, alternating with half yoghurt, starting and ending with flour. Transfer batter into prepared pan and even up the top as well as you can.
Bake for 50 – 55 minutes or until a toothpick tests with a few small moist crumbs. Place on a wire rack and cool 10 minutes before unmoulding by inverting on to a plastic board. Peel off paper and invert back on to cooling rack to continue cooling completely.