Or maybe I just want chocolate, I dunno.
Regardless (or, irregardless) of the reason, I have the time and, at least for the near future the ingredients, to make my chocolate dreams a reality.
· 1/3 cup heavy cream
· ½ cup sweetened cocoa powder
· 3 eggs, brought to room temperature
· 1 egg yolk (in addition to the 3 eggs above), brought to room temperature
· 3 t vanilla
· 1 cup butter, softened to room temperature
· 1 ¼ cups sugar
· ½ t salt
· 1 2/3 cups flour
· ¾ cup chocolate chips
· Powdered sugar for dusting the top (optional)
DirectionsThis will take a few bowls, but it’ll be worth it.
Butter and flour a 9” x 5” loaf pan and set it aside.
Next, pour the heavy cream into a small microwaveable bowl and zap it until it starts to steam, but not quite boil – about 45 seconds. Take it out of the microwave and add the sweetened cocoa powder to the bowl and mix until it’s thick. Set this aside to cool while you work on other parts of this. Don’t taste it – I tried and it’s kinda gross.
In a medium-sized bowl place the eggs, egg yolk and vanilla and whisk together until well combined. Set this aside as well.
Now, in a large bowl add the butter and sugar and beat with your hand mixer until nice and fluffy. Don’t skimp on the time here, we’re looking at at least 5 minutes of mixing.
Once that’s done, add in the cream and cocoa mixture and mix that until well combined. Next, add in the salt and flour and continue beating until everything is combined (you may want to add the flour in stages so it doesn’t go flying everywhere).
Add in the egg mix and again beat that until everything is well combined. And finally, put the mixer away and just stir in the chocolate chips.
Pour the batter into the prepared loaf pan and bake at 350 for about 1 hour 15 minutes, until the top is kinda springy and you can insert a toothpick and have it come out clean.
When the cake is done, remove it from the oven and cool it in the pan on a wire rack. Once it’s cool, remove it from the pan, dust the top with powdered sugar, slice and serve!