Cherry Chocolate Loaf Cake is adapted from a full size Bundt.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8
Author Cookie Madness
Ingredients
1stick4 oz unsalted butter, softened
¾cupvery firmly packed light brown sugar
2large eggsroom temperature
1 ½teaspooncherry extractWatkins
1cup4.5 oz all-purpose flour
6tablespoonsunsweetened cocoa powernatural
½teaspoonplus a pinch of baking soda
¼teaspoonplus a pinch of salt
½cupstrong black coffeeor water
1cuphalved Maraschino cherriespatted dry
1cupsemi-sweet or extra dark chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray an 8 x4 inch or 9x5 inch loaf pan with flour-added baking spray.
Mix the flour, cocoa powder, baking soda and salt together in a medium size bowl and set aside.
In a large mixing bowl using an electric mixer, beat the butter and brown sugar for about two minutes or until light and creamy. Add the eggs and beat for 30 seconds after each egg. Beat in the cherry extract. By hand or using lowest speed of the mixer, stir in the flour mixture. Stir in the cherries and chocolate chips.
Pour batter into pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let cool for about 15 minutes in the pan, then turn onto a cooling rack and let cool completely.
Serve dusted with powdered sugar
Notes
Make sure to weigh your flour. If you don't have a scale, sift before measuring.